Wet polenta with fresh porcini (Polenta con porcini freschi) from River Cafe Cookbooks 1 & 2 (Boxed Set) by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Emily Hope on December 06, 2010

    Delicious. Supplemented our lone porcini with some chanterelles, and didn't feel it detracted. Served with onion gratin (Jamie Oliver) and chard with anchovies and garlic (A16).

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