Eric Ripert’s Porcini & Polenta Recipe

There are some recipes where I welcome a shortcut, especially if there’s no discernible difference in the result. My hack here is instant polenta—it’s one of those items that I recommend everyone keep on hand as a pantry staple. Here, it provides a delicious vehicle for mushrooms inspired by a preparation that’s very common in Northern Italy, especially during porcini season. Unsweetened coconut milk makes the polenta deliciously creamy and rich, the perfect accompaniment to the earthy, garlicky mushrooms.

Porcini & Polenta

Serves 4

Ingredients

One 13.5-ounce can full-fat coconut milk

2 thyme sprigs

1 bay leaf

1 garlic clove plus 1 teaspoon finely chopped garlic

1 tablespoon nutritional yeast

½ teaspoon freshly ground white pepper, plus more as needed

6 cups water

½ teaspoon freshly ground white pepper, plus more as needed

6 cups water

1⅓ cups instant polenta

Fine sea salt

2 tablespoons avocado oil

1 pound porcini or royal trumpet/king oyster mushrooms, cut into 1-inch pieces

½ tablespoon finely chopped shallot

1 tablespoon finely chopped flat-leaf parsley

Directions

In a small pot, combine the coconut milk, thyme, bay leaf, whole garlic clove, nutritional yeast, and pepper. Bring to a simmer over medium heat and cook for about 15 minutes, or until reduced by half.

Bring the water to a boil in a medium saucepot over high heat, then whisk in the polenta and 2 teaspoons salt. Stir continuously for 3 to 4 minutes, adjusting the heat as necessary to keep the polenta at a simmer (be careful not to let it boil, as it could splatter hot polenta on you).

Strain the coconut milk infusion into the polenta and stir until well combined. Discard the solids. Taste for seasoning and adjust if necessary with salt and pepper. Remove from the heat.

Place a large sauté pan over medium-high heat, then add the oil. When the oil starts to shimmer, carefully add the porcini mushrooms and season with salt and pepper. Sauté for about 2 minutes, or until the mushrooms start to soften. Add the shallot and chopped garlic and cook for 2 to 3 minutes more, until the mushrooms are golden brown. Stir in the parsley. Toss again and set aside.

Rewarm the polenta, adding a little water to thin it if necessary. Divide the polenta among four bowls or rimmed plates and top with the porcini mushrooms. Serve immediately.

Excerpted from Mindful Cooking, copyright © 2026 by Eric Ripert. Photography copyright by Nigel Parry. Used by permission of Random House, an imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.