Creamy Porcini Mushroom Polenta
Creamy Porcini Mushroom Polentan is a gluten free side dish. This recipe makes 6 servings with
Porcini pancetta spelt soup
Ingredients
- 50g cubed pancetta (or bacon)
- 1 tbsp olive oil
- 1 bay leaf
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1l vegetable stock
- 140g pearled spelt (or farro)
- small handful dried porcini mushrooms, crumbled
- 2 tomato, skinned, deseeded and diced (or 2 whole tomatoes from a can, chopped)
- 6-8 small button mushrooms, quartered
- flat-leaf parsley and Parmesan to serve
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