Dry Finferli mushrooms, with their delicate taste and fleshy consistency, become a good match when mixed with polenta. The result is a special dish to propose as a small appetizer or to replace a first dish by combining it with meat or boiled cheeses (asiago and toast). There are a lot of variants to make the best use of flour and dried Gialletti.

INSTRUCTIONS FOR USE: Boil 2 liters of water, adding a tablespoon of salt. To prepare a regular polenta it is recommended to use 300 gr of flour and mushrooms, for a more compact polenta use 500 gr of compound. Stir occasionally with a wooden ladle and cook for about 30-35 minutes. After turning the fire off, apply it in single portions or use a wood chopper to cool the polenta. Polenta can be stored in the fridge for a few days and, if necessary, cut thin slices to grill it.