Creamy polenta topped with buttery mushrooms, fresh herbs, and melted cheese is comfort food at its most elegant. This mushroom and herb polenta balances rich, earthy flavors with a soft, luxurious texture, making it perfect for a cozy dinner or an impressive vegetarian main.
Why You’ll Love This Recipe
This recipe delivers deep umami flavor from mixed mushrooms, enhanced with fragrant herbs and a touch of truffle oil. The polenta is creamy and comforting, while the grilled cheese topping adds a beautifully indulgent finish. It is versatile enough to serve as a main dish or a refined side, and it can be adapted easily depending on the type of polenta you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 tbsp olive oil
350 g mixed mushrooms, very large ones halved
2 garlic cloves, crushed
1 tbsp chopped tarragon
1 tbsp chopped thyme
1 tbsp truffle oil
500 ml vegetable stock
80 g polenta (instant or traditional)
80 g parmesan, grated
30 g butter
1 tsp finely chopped rosemary
1 tsp chopped chervil
100 g taleggio, rind removed and cut into 1 cm slices
salt
black pepper
Directions
Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. When hot, add half of the mushrooms and fry for a few minutes until just cooked and golden in patches. Avoid stirring too often so they brown properly. Transfer the mushrooms to a plate and repeat with the remaining olive oil and mushrooms.
Remove the pan from the heat, return all the mushrooms to the pan, and add the garlic, tarragon, thyme, truffle oil, salt, and black pepper. Stir gently to combine and keep warm.
Bring the vegetable stock to a boil in a saucepan. Slowly pour in the polenta while stirring continuously. Reduce the heat to very low and cook, stirring constantly with a wooden spoon. The polenta is ready when it pulls away from the sides of the pan but remains soft and flowing. Instant polenta will take about 5 minutes, while traditional polenta may take up to 45–50 minutes. Add a little extra stock or water if it becomes too thick.
Preheat the grill to high. Stir the parmesan, butter, rosemary, and half of the chervil into the cooked polenta. Season with salt and black pepper. Spread the polenta into a heatproof dish and arrange the taleggio slices evenly on top.
Place the dish under the grill until the cheese is melted and bubbling. Remove from the grill, spoon the mushrooms and their juices over the top, then return to the grill for 1 minute to heat through. Serve hot, garnished with the remaining chervil.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Cooking time: 25–50 minutes, depending on the type of polenta used
Total time: approximately 40–65 minutes
Variations
You can substitute taleggio with another mild, melty cheese such as fontina or mozzarella for a different flavor profile. For extra richness, stir a splash of cream into the polenta at the end of cooking. Adding sautéed onions or shallots to the mushrooms will deepen the overall flavor. If truffle oil is unavailable, a drizzle of good-quality olive oil works well.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Polenta will firm up as it cools. To reheat, add a splash of water or stock and warm gently on the stovetop, stirring until creamy again, or reheat in the oven covered with foil until heated through.
FAQs
Can I use instant polenta instead of traditional polenta?
Yes, instant polenta works very well and significantly reduces the cooking time. The texture will still be creamy and smooth.
What type of mushrooms are best for this recipe?
A mix of mushrooms such as chestnut, portobello, and shiitake provides the best depth of flavor, but a single variety can also be used.
Can I make this dish ahead of time?
You can prepare the mushrooms and polenta separately ahead of time, then assemble and grill just before serving.
Is this recipe suitable as a main course?
Yes, it is filling enough to be served as a vegetarian main, especially when paired with a fresh salad or roasted vegetables.
Can I make it dairy-free?
You can replace the butter and cheeses with dairy-free alternatives, though the flavor and texture will change slightly.
How do I prevent lumps in the polenta?
Always add the polenta slowly to boiling liquid while stirring continuously to keep it smooth.
Can I freeze leftover polenta?
Freezing is possible, but the texture may become grainy when thawed. Reheating with extra liquid helps restore creaminess.
What can I serve alongside this dish?
A simple green salad, steamed vegetables, or grilled vegetables pair nicely with the rich polenta.
Is truffle oil essential?
Truffle oil adds a distinctive aroma, but the dish will still be delicious without it.
How do I know when the polenta is cooked?
The polenta is ready when it thickens, pulls away from the sides of the pan, and tastes tender with no graininess.
Conclusion
Mushroom and herb polenta is a comforting yet refined dish that celebrates simple ingredients and bold flavors. With creamy polenta, aromatic herbs, and savory mushrooms, it is a satisfying recipe that works equally well for casual dinners and special occasions.
A rich and elegant vegetarian dish featuring creamy polenta topped with sautéed mushrooms, fresh herbs, and melted taleggio cheese. This comforting recipe combines earthy flavors and luxurious textures for a perfect cozy meal.
Ingredients
4 tbsp olive oil
350 g mixed mushrooms, very large ones halved
2 garlic cloves, crushed
1 tbsp chopped tarragon
1 tbsp chopped thyme
1 tbsp truffle oil
500 ml vegetable stock
80 g polenta (instant or traditional)
80 g parmesan, grated
30 g butter
1 tsp finely chopped rosemary
1 tsp chopped chervil
100 g taleggio, rind removed and cut into 1 cm slices
Salt, to taste
Black pepper, to taste
Instructions
Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add half the mushrooms and fry until golden, then repeat with remaining oil and mushrooms.
Return all mushrooms to the pan, add garlic, tarragon, thyme, truffle oil, salt, and pepper. Stir gently and keep warm.
Bring vegetable stock to a boil in a saucepan. Slowly add polenta while stirring. Reduce heat to low and cook, stirring continuously, until thickened and soft (5 minutes for instant, up to 50 minutes for traditional).
Preheat grill to high. Stir parmesan, butter, rosemary, and half the chervil into polenta. Season with salt and pepper. Spread polenta into a heatproof dish and top with taleggio slices.
Grill until cheese is melted and bubbling. Spoon mushrooms and their juices on top, then grill for 1 minute more. Garnish with remaining chervil and serve hot.
Notes
Substitute taleggio with fontina or mozzarella if preferred.
Add a splash of cream to polenta for extra richness.
Sautéed onions or shallots can be added with the mushrooms.
If you don’t have truffle oil, use a drizzle of good olive oil.
Reheat leftovers with added stock to regain creamy texture.
