Italian Polenta With Mushrooms And Taleggio

Who doesn’t love creamy polenta?

It’s a dish cooked in many countries in Europe in many different ways. We’ve eaten polenta cooked with nettles in the Italian Alps, with red wine and prosciutto in Ljubljana and grilled with tuna in Venice. We’ve even eaten polenta (called mamaliga) served with roast pork in Bucharest.

Then we traveled to Bergamo where we discovered that polenta can not only be comforting but also rich and exciting. We tasted creamy polenta finished in butter as well as also varieties that were served with salumi and mixed with all kinds of cheeses. We also tasted cheesy Polenta Taragna – a fun, rich version of the cooked cornmeal and buckwheat flour finished with locally-produced Taleggio cheese.

That rich, stretchy version of polenta was terrific. Washed-rind, soft Taleggio cheese enhanced the flavors of the polenta with its unique funk while proteins from the cow’s milk cheese added a fun stretch to the finished dish. We loved the nuttiness that the buckwheat brought to the polenta, but we wondered if it would be possible to make a similar dish without buckwheat.

Once we got home, we put our new love for Polenta Taragna to the test and created an easy polenta recipe inspired by the Bergamo food favorite. We discovered that it’s more than possible to make Italian-style polenta with cornmeal and a few other key ingredients.

In fact, it’s relatively easy to recreate and eat Italian-style polenta at home. Hooray!

Many say that polenta takes a long time to cook but Cooks Illustrated created a recipe awhile back where the process was done in about 40 minutes in just water with butter and parmesan to finish. Those crafty culinarians proved that home cooks with a low fire, a four-to-one ratio of cornmeal to water and constant mixing can produce polenta that’s both creamy and bouncy.

The best part about polenta? It’s a wonderful accompaniment for stews, salamis and vegetables. In our case, we like adding earthy sautéed mushrooms to complete the comforting dish.

Our Italian polenta recipe has two steps – sautéing the mushrooms and cooking the polenta. However its ingredients are simple to assemble:

You’ll want to use coarse ground yellow cornmeal for this Italian polenta recipe.

Merchants have marketed expensive polenta products, typically from Italy, aimed at consumers that want the ‘best of everything’ when they cook at home. Don’t fall into their trap!

We’ve found that locally-made coarse ground yellow cornmeal makes polenta at the same level of quality as Italian cornmeal which can cost up to four times more money. If you can find coarse ground white cornmeal, go for it. That style of polenta is popular in Venice.

Pro Tip
Be careful not to use fine cornmeal. The result will be a clumpy polenta mess instead of a creamy polenta dream.

Our recipe calls for a four-to- one ratio of water to cornmeal. We use tap water when we make this recipe at home.

Pro Tip
It’s important to bring the water to a boil and then create a whirlpool as you slowly sprinkle in the polenta. If your water begins to boil too hard, turn down the heat on the stove.

We recommend using the best mushrooms you can find.

In an ideal world, you would use fresh wild mushrooms like porcinis, chanterelles or morels in this recipe. However, we get that cultivated varieties like white trumpet and oyster mushrooms are easier to source. The good news is that simpler mushrooms won’t severely impact the flavor of the dish.

The recipe will still taste great if you decide to use more common mushroom varieties like white button or cremini. You’ll want to stay away from fresh shiitakes unless you love a super chewy mushroom texture.

Pro Tip
Cut the mushrooms a little thick – between a half and quarter inch. You’ll begin with what seems like a lot of mushrooms but the tasty fungus will cook down and reduce drastically in size regardless of the variety you end up using.

Taleggio cheese is a special washed rind product from Val Taleggio in Italy’s Lombardi region just north of Bergamo. Even though the cheese carries a decent fragrance (some would say odor), its flavors are relatively mild. However, this cheese carries just enough distinct flavor and stretchiness to make a luxurious impact on your polenta.

Taleggio is made from pasteurized and raw milk (depending on the producer and country of sale). Due to the cheese’s mild flavor, the type of milk should not matter. In other words, a pasteurized version of Taleggio cheese will work just fine in this recipe.

Pro Tip
It’s important to add the Taleggio cheese after you’ve taken the polenta off the heat or the cheese will congeal. Also, make sure you cut the sandy rind off the Taleggio before dicing the cheese.

You can use either Parmigiano-Reggiano or Grana Padano in this recipe. That being said, you can use alternatively use ungrated American-made parmesan in a pinch.

These cheeses don’t just provide additional creaminess. They also provide a subtle undertone of flavor.

Pro Tip
You can use pre grated Parmigiano-Reggiano or Grana-Padano but stay away from any pre-grated American versions of these cheeses.

We add salt to both the mushroom sauté and the polenta for flavor.

If you don’t add salt to the polenta, your cooked cornmeal will taste flat.

The Italians have perfected the art of cooking polenta but the rest of us can make great polenta too.

We’ve found that cooking polenta over a low fire for 30 minutes softens the cornmeal enough to produce a creamy product. It’s important to create a whirlpool with the boiling water and add the polenta in a fine stream. Once the polenta thickens up, we turn the flame down to its lowest setting and stir frequently.

We like to to sauté our mushrooms while the polenta is cooking. They typically take about 10 to 15 minutes to sauté. Another option is to sauté the mushrooms before cooking the polenta. If you choose that route, you’ll want to place the cooked mushrooms in a warm oven while you cook the polenta.

Once the mushrooms have browned and formed a fond at the bottom the pan, the next step is to add white wine.

Pour in the white wine and scrape up the brown bits at the bottom of the pan.

Once the polenta separates from the sides of the pan, turn the fire down to the lowest setting. Cover the pan and cook, stirring frequently.

After approximately 30 minutes, the polenta will be cooked. Take the pan with the polenta off the burner and place it on a cool part of the stove.

Mix in the butter and the Parmigiano.

Once the butter and the Parmigiano are incorporated, mix in small chunks of Taleggio cheese.