This delicious gluten-free antipasto is a must-have dish during he months of October and November, when fresh porcini are in season and abundant in the Appenine Mountains.
The polenta is baked with olive oil until crispy, and topped with a delicious blend of cremini and porcini mushrooms. Pair with our Chianti for a true Tuscan antipasto or snack.
INSTRUCTIONS - Remove plastic lid and cover with foil, heat in a preheated oven at 350° for approximately 20 minutes.
STORING INSTRUCTIONS - Refrigerate leftovers up to 4 days.
INGREDIENTS - Polenta, porcini mushrooms, whole milk, butter, parsley, salt and pepper.