Polenta with porcini mushroom sauce

For fans of this dish it is a real delight, I remember

When I was little, my mother carefully cleaned the porcini mushrooms my father had collected, dried them in the sun, and then stored them in airtight glass jars (now, however, I recommend freezing them, as it prevents the development of larvae and, later, butterflies). The harvest was then used year-round to make excellent sauces, the aroma of which I can still smell today. I think these aromas and memories have somehow influenced me, as my wife and I have been working with and selling this excellent product for over twenty years.
The recipe that my mother still uses today to prepare polenta with porcini mushrooms is one of the best I think and I highly recommend you try it... oh of course if you don't have dried porcini mushrooms, buy them on our website, I recommend "the quality dried porcini mushrooms special".
Ingredients for four people:
- 700 g. of bramata yellow flour, - 60 g. of dried porcini mushrooms, - 500 g. of peeled tomatoes, - 100 g of parmesan cheese, - some chopped parsley, a clove of garlic, - a small onion
Preparation:
Wash the dried mushrooms thoroughly, soak them in hot water for about ten minutes, then drain them, retaining the water. Prepare a sauce with olive oil, parsley, garlic, and onion, browning them lightly. Add the freshly squeezed mushrooms and cook for ten minutes, adding the filtered mushroom water and the tomato puree. Let the sauce simmer for about an hour, until thickened. Bring two liters of water to a boil, add the flour a little at a time, stirring well to avoid lumps. Continue stirring until cooked through. Invert the polenta onto a cutting board, let it cool slightly, and slice thinly. Oil a baking dish, arrange a first layer of polenta slices, cover with a little of the sauce, and sprinkle with Parmesan cheese. Add another layer of polenta and continue until all the ingredients are used. Serve immediately.