Italian Polenta with Mushrooms and Taleggio Recipe
Polenta finished with a combination of Parmigiano, butter and Taleggio cheese is a rich, luxurious dish that's ideal for special occasions. Topping the polenta with sautéed mushrooms only adds to the polenta party.
When water boils, make a whirlpool around the center of a pan with a wooden spoon
Keep the water spinning and add the polenta in a light stream. Stir the polenta until it has absorbed all the liquid in the pan and starts to separate from the sides. Cover the pot and turn the fire down to low.
Cook the polenta for 30 minutes on the lowest fire on the stove, frequently stirring aggressively on the bottom of the pot.
While the polenta cooks, heat the olive oil over medium high heat. Add the onions first and cook them until they're just translucent. Add the mushrooms and a dash of salt. Cook the mushrooms until they've lost all their liquid and begin to brown. A fond should begin to form on the bottom of the pan.
Add the wine, scraping off all the brown bits. Cook the mushrooms until just a little liquid is left in the pan. Keep the mushrooms warm either in a warm oven or, if you're time it right, on the stove.
After 30 minutes, the polenta should be soft and uniform (not grainy). Remove the polenta from the heat and add the butter and Parmigiano cheese until fully incorporated.
After adding the butter and Parmigiano cheese, add the Taleggio cheese by spreading the pieces evenly around the polenta. Stir until the Taleggio chunks are well incorporated and the polenta is bouncy and slightly stretchy.
Garnish with your favorite herb and serve in a flat bowl.
Pro Tips
You can use any fresh mushrooms except shitakes. Wild mushrooms like porcinis, chanterelles or morels work especially well if you can find them.
Be sure to take the polenta completely off the heat before mixing the cheese and butter.