Porcini Mushroom and Parmesan Polenta with Rosemary

More Recipes

Refreshing Tremella Mushroom Smoothie with Mixed Berries

Creamy Chanterelle Mushroom Risotto

Related Products

Chaga Mushroom Powder


In stock

Buy Now

Porcini Mushroom Powder


In stock

Buy Now

Featured Ingredients in this Recipe

Porcini Mushroom Powder


In stock

Buy Now
  • PREMIUM MUSHROOMS: Porcini mushrooms are a good source of B vitamins, protein, copper, potassium, zinc, and selenium.
  • NUTRIENT DENSE: Use our 4 oz. mushroom extract powder in soups, smoothies, and sauces, or sprinkle it on your favorite foods. Our product is gluten-free, vegan, and Non-GMO.
  • HEALTHY GIFT: Health enthusiasts will love the hearty benefits of our mushroom supplement. It has a rich and earthy flavor that is a great addition to a cup of tea.
  • KS Mushroom Store: We are a US-based company that offers a variety of over 25 different mushroom products, including coffee, supplements, and dried mushrooms.


Savor the rich, earthy flavors of our Porcini Mushroom and Parmesan Polenta with Rosemary, a delectable dish that highlights the exceptional taste of porcini mushrooms. These highly prized fungi, known for their robust, nutty flavor, are transformed into a versatile powder that adds depth and complexity to a variety of dishes.

Our recipe pairs porcini mushroom powder with creamy, savory polenta, which is further enhanced by the addition of Parmesan cheese and fragrant rosemary. This satisfying dish can be enjoyed as a main course, a flavorful side dish, or even a base for a variety of toppings like grilled vegetables or slow-cooked meats.

Indulge your senses with this Porcini Mushroom and Parmesan Polenta, and discover the unmatched allure of this culinary masterpiece.


  • 1 cup yellow cornmeal (polenta)
  • 4 cups water or low-sodium vegetable broth
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons porcini mushroom powder
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons butter
  • Salt and pepper, to taste


  1. In a large saucepan, bring the water or vegetable broth to a boil over medium-high heat.
  2. Gradually whisk in the cornmeal (polenta), stirring constantly to prevent lumps from forming. Reduce the heat to low, and continue to cook the polenta for 20-25 minutes, stirring frequently, until it becomes thick and creamy.
  3. In the meantime, mix the porcini mushroom powder with 1/4 cup of hot water in a small bowl, allowing it to rehydrate and form a paste.
  4. Once the polenta has reached the desired consistency, stir in the rehydrated porcini mushroom paste, chopped rosemary, and butter. Mix well to combine the ingredients and evenly distribute the flavors.
  5. Remove the saucepan from the heat, and gently fold in the grated Parmesan cheese until it is fully incorporated into the polenta.
  6. Season the Porcini Mushroom and Parmesan Polenta with salt and pepper to taste, and serve immediately.
  7. Enjoy the Porcini Mushroom and Parmesan Polenta with Rosemary as a standalone dish or accompanied by your favorite toppings like grilled vegetables, sautéed mushrooms, or slow-cooked meats for a truly indulgent meal.

Other Recipes You Might Like

Reishi Mushroom Hot Chocolate with a Hint of Chili

Cooking with Mushroom Sauces: Elevate Your Meals

Red Reishi Mushroom Tea with Ginger and Honey

One Response

Leave a Reply

Your email address will not be published. Required fields are marked *

Receive the latest news & offers

Get 10% off your next order

Get notified about new products, deals, and recipes! Not to mention, a coupon sent right to your inbox!