Arancini with Polenta and Mushrooms

Arancini with polenta and mushrooms are a fascinating variant of the classic Sicilian arancino, which is normally filled with rice. This version takes advantage of the creaminess of polenta combined with the earthy flavor of mushrooms. A fusion between Sicilian cuisine and that typical of northern Italy.

Ingredients

• 250 g instant polenta
• 1 L vegetable broth or water
• 300 g fresh mushrooms (porcini or button mushrooms)
• 1 garlic clove
• Chopped fresh parsley
• 100 g grated cheese (Parmigiano or parmesan)
• 2 eggs
• Breadcrumbs as needed
• Flour as needed for breading
• Oil for frying
• Salt and pepper

Preparation

1. Prepare the polenta as indicated on the package, using the vegetable broth or water. Once ready, let it cool and harden.
2. Meanwhile, clean and slice the mushrooms. In a pan, sauté a garlic clove in a little oil, then add the mushrooms and let them cook until golden. Season with salt, pepper, and sprinkle with chopped parsley.
3. Once the polenta is cold and solid, take a portion and flatten it on your hand. In the center, place some mushrooms and some grated cheese. Close the polenta around the filling forming a ball.
4. Coat the balls first in flour, then in the beaten egg, and finally in breadcrumbs.
5. Fry the arancini in hot oil until golden and crispy on all sides.
6. Drain them on paper towels to remove excess oil.

Serve them hot, perhaps accompanied by a touch of mushroom sauce as an additional garnish.

Trivia

Arancini, whose name derives from the golden color they take on during frying reminiscent of oranges, are one of the most loved street foods in Sicily. This version with polenta and mushrooms is an example of how traditional recipes can be reinvented and adapted using ingredients typical of other Italian regions.