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POLENTA PASTICCIATA AI FUNGHI
(BAKED POLENTA WITH MUSHROOMS)

Ingredients
2 tablespoons unsalted butter, plus more for the pan
½ cup dried Porcini mushrooms, soaked in ¾ cup lukewarm water for 15-20 min.’s
½ pound fresh mushrooms, trimmed, preferably a mixture of different kinds
3 tablespoons Filippo Berio® Olive Oil
1 large onion, chopped
2 cloves garlic, peeled and chopped
2 sprigs fresh parsley, minced
Salt to taste, optional
Freshly ground pepper, to taste
1 recipe My Polenta, freshly made and hot

Instructions
Preheat the oven to 375°F. Butter a 14 x 12-inch lasagna dish from which you can serve.

Drain the Porcini mushrooms. Strain its water and reserve for another use. Clean the fresh mushrooms and chop both coarsely

In a 12-inch skillet, heat the Filippo Berio® Olive Oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until the onion is soft, about 10 minutes. Add all the mushrooms and cook until the water exuded by the mushrooms has evaporated, about 10 minutes. Add the parsley, salt, if used, and the pepper. Remove from the heat.

Pour half the polenta into the prepared dish. Dot with half the butter, top with the mushroom ragout, and cover with the remaining polenta. Dot with the remaining butter and bake until top is slightly brown, 30-40 minutes. Serve hot.