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Full plate close up of polenta with taleggio cheese and mushrooms

Italian Polenta with Mushrooms and Taleggio Recipe

Daryl and Mindi Hirsch
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine Italian
Servings 4 servings
Calories 366 kcal

Ingredients
 
 

  • 1 cup yellow cornmeal (coarsely ground)
  • 4 cups water
  • 1½ ounces Parmigiano-Reggiano cheese (finely grated)
  • 1 tablespoon butter
  • 2½ ounces Taleggio cheese (rind removed, diced in one inch pieces)
  • 1 pound mushrooms (assorted)
  • ½ medium onion (finely chopped)
  • 2 tablespoons olive oil
  • ⅓ cup white wine
  • salt (to taste)
  • sprigs Italian flat leaf parsley or other herb (garnish)

Equipment

Instructions
 

  • Boil water in a 4-quart saucepan
  • 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 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.

Notes

  • You can use any fresh mushrooms except shiitakes. 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.
  • You can double this recipe.

Nutrition

Calories: 366kcalCarbohydrates: 34gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 29mgSodium: 423mgPotassium: 527mgFiber: 5gSugar: 4gVitamin A: 516IUVitamin C: 4mgCalcium: 240mgIron: 2mg
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