for 4 people – difficulty: medium– preparation time: 60 min


500 g cornflour
500 g mild Provolone Valpadana PDO
100 g butter
300 g mushrooms
2 l water
1 clove of garlic
parsley to taste
salt to taste
pepper to taste
extra-virgin olive oil to taste


Start by boiling water in a thick-bottomed saucepan. As soon as it comes to the boil, add salt to the water, a little oil and pour in the cornflour, stirring first with a whisk and then with a spatula.

Cook for about 50 minutes, stirring frequently to prevent the polenta from sticking to the sides or bottom of the pan.

Wash the mushrooms under running water taking care to remove all traces of soil and cut them into slices not too thin.

Put a little oil and the poached garlic in a frying pan. When the garlic is nicely browned, remove it and add the mushrooms.

Cook them over a high flame for a few minutes so that they lose all their water.

Discard the water produced by the mushrooms, add a knob of butter and cook for another 3/4 minutes. Season with salt and pepper and add the finely chopped parsley.

Cut the sweet Provolone Valpadana PDO into 2 cm cubes.

When the polenta is ready, before taking it off the heat, add the butter and then the diced sweet Provolone Valpadana PDO, making sure it is perfectly mixed.

Serve by distributing the previously prepared mushrooms on each plate.