Description
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.
- Prep Time: 15 minutes
- Cook Time: 25–50 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 480
- Sugar: 2g
- Sodium: 530mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
