Creamy polenta, earthy mushrooms and fine herbs – an autumn dish full of depth
Wine with food is the perfect combination of seasonal cuisine and fine wine. This porcini polenta with parmesan and herb oil is a prime example of how wine and food can complement each other: creamy texture meets earthy flavors and aromatic freshness.
The melt-in-the-mouth polenta, infused with freshly roasted porcini mushrooms, develops a warm, nutty aroma. Parmesan adds depth and salty spice, while a fine herb oil rounds off the dish with freshness and elegance. This autumnal ensemble calls for a wine with minerality, structure and finesse – a Soave Classico DOC from Veneto is the perfect match.
Ideal wine accompaniment: Soave Classico DOC (Veneto, Italy)
A Soave Classico DOC from Veneto is the ideal accompaniment to this creamy porcini polenta. The wine, mostly made from the Garganega grape, has delicate notes of white flowers, almond, citrus and herbs – aromas that harmonize perfectly with the earthy mushroom spice and creamy texture.
The fresh but gentle acidity of the Soave provides balance and lightness, while its subtle melting texture elegantly absorbs the Parmesan. The fine bitter almond aroma on the finish forms an exciting contrast to the nutty depth of the mushrooms. The herbal oil also benefits from the herbal, mineral nuances of the wine. The result is a combination that is both rustic and refined – typically northern Italian, honest and harmonious.
Further wine recommendations for this dish
Pinot Bianco Alto Adige DOC (South Tyrol, Italy)
This white wine impresses with its clarity, structure and fine fruit. With notes of apple, pear and a little hazelnut, it brings freshness and elegance to the dish. Its precise acidity harmonizes perfectly with the creamy polenta, while its nuttiness underlines the parmesan and mushrooms. A classic, cool style that makes the dish appear light and precise.
Chardonnay Bourgogne AOC (Burgundy, France)
A Burgundian Chardonnay with fine wood and a creamy melt gives the polenta additional depth. The roasted aromas of the wood go wonderfully with the roasted porcini mushrooms, while its fine acidity structure keeps the dish in balance. A Meursault or Mâcon-Villages in particular ensures a harmonious interplay of fullness and freshness – perfect for lovers of classic French elegance.
Grüner Veltliner Kamptal DAC (Kamptal, Austria)
The Veltliner brings spice, freshness and delicate fruit into play. Its peppery notes pick up on the herbal oil, while the fine minerality emphasizes the earthy mushroom aromas. The body is light enough not to overpower the polenta, but structured enough to last. An ideal companion for anyone who prefers vegetarian, aromatically clear pairings.
Chenin Blanc, Vouvray AOC (Loire, France)
A Chenin Blanc, for example from Saumur or Vouvray, offers an exciting combination of creaminess, acidity and ripe fruit. Notes of quince, apple and honey go perfectly with the sweet, nutty component of the polenta. At the same time, the mineral vein of the wine emphasizes the earthy depth of the mushrooms – an elegant, modern pairing with plenty of sophistication.
Viognier Pays d’Oc IGP (Languedoc, France)
With aromas of apricot, blossom and a fine honey tone, Viognier complements the dish with soft richness. Its low acidity brings calm and creaminess, while the floral notes emphasize the herbal aromas of the oil. The warm texture of the wine lies gently over the polenta – a sensual, harmonious interplay with a Mediterranean character.
The recipe:
Porcini polenta with parmesan & herb oil
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Cutting board & knife
- 1 Cooking spoon
- 1 Blender
Ingredients
Polenta
- 120 g Polenta Corn grits
- 500 ml Vegetable broth
- 40 g Butter
- 50 g Parmesan cheese Freshly grated
- Salt Pepper
Porcini mushrooms
- 200 g fresh porcini mushrooms alternatively mixed mushrooms
- 1 1 tbsp olive oil
- 1 teaspoon butter
- 1 Garlic clove
- Salt Pepper
Herbal oil
- 4 1 tbsp olive oil
- 1 bunch of parsley
- 1 sprig of thyme
- 1 Pinch of salt
Preparation
Cooking polenta
- Bring the vegetable stock to the boil, stir in the polenta.
- Simmer for 10-15 minutes while stirring until creamy.
- Refine with butter and parmesan, season to taste.
Fry mushrooms
- Clean and slice the porcini mushrooms.
- Sauté in olive oil and butter with garlic until golden brown, season with salt and pepper.
Prepare herb oil
- Finely chop the herbs, puree with olive oil and salt.
Sideboards
- Spoon the polenta onto plates and arrange the mushrooms on top.
- Drizzle with herb oil and sprinkle with Parmesan cheese.
Recommended sides:
- Rocket salad with lemon dressing
- Oven tomatoes
- Ciabatta
