There’s nothing more comforting than a steaming pan of baked polenta, especially when the topping is rich and enveloping. Today we will prepare polenta with taleggio and mushrooms together, a main course (or a hearty side dish) that celebrates the flavors of the forest and the creaminess of our cheeses.
The secret of this recipe lies in the layering: the polenta welcomes button mushrooms sautéed in a pan and taleggio, which with the heat of the oven turns into a delicious cream. A pass in the oven for the final gratin and you’re done. Let’s get to work!
If you’re looking for more mushroom recipes try the lasagna with mushrooms, the risotto with mushrooms, the sautéed mushrooms or even the mushroom cutlets.
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OTHER RECIPES WITH POLENTA
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Preparing Polenta with Taleggio and Mushrooms
Ingredients for the polenta
- 1 cup cornmeal
- 2 cups water
- to taste salt
- 1.5 lbs button mushrooms (champignon)
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- to taste salt and pepper
- 1 tsp chopped parsley
- 10.5 oz taleggio cheese
- 2.1 oz Parmigiano Reggiano DOP
Preparation of Polenta with Taleggio and Mushrooms
Heat the water in a large pot. When it reaches a boil, add the salt and sprinkle in the cornmeal, stirring quickly with a whisk to prevent lumps. Cook for the time indicated on the package (stirring frequently if using traditional, or for a few minutes if using instant) until it is firm and velvety.
While the polenta is cooking, clean the mushrooms well: remove the earthy part of the stem and rub them with a damp cloth (do not wash them under water to prevent them from becoming spongy). Slice them. In a frying pan, sauté the two garlic cloves with the extra virgin olive oil, then remove them and add the mushrooms. Sauté over a high heat for about 10 minutes. Season with salt, pepper, and flavor with the chopped parsley.
Take a large baking dish or individual cocottes. Start with a layer of polenta, add the taleggio cubes, and a generous handful of sautéed mushrooms. Continue alternating layers until the ingredients are used up. Finish by sprinkling the surface with Parmigiano Reggiano for a perfect crust.
Preheat the oven to 350°F. Bake your polenta and cook for about 30 minutes. In the last few minutes, you can activate the grill to make the surface golden. Serve the polenta hot, when the cheese is still stringy.
Tips
The consistency of the polenta: For this baked version, the polenta should be soft enough to spread well but not liquid. If you see it thickening too much during cooking, add a ladle of hot water.
Mixed mushrooms: For an even more intense flavor, you can replace some of the champignons with porcini mushrooms (even dried, rehydrated in water).
Resting: Let the dish rest out of the oven for 5 minutes before serving: the taleggio will settle and the flavors will be more balanced.
Variants
Crispy note: Add some walnut kernels between the layers; the contrast with the softness of the taleggio is exceptional.
Different aromas: If you don’t like parsley, try flavoring the mushrooms with some calamint or fresh thyme.
“Layered” Red Polenta: If you prefer, you can add a couple of tablespoons of tomato sauce to the mushrooms during cooking for a more colorful result.
Storage
In the refrigerator: Baked polenta keeps very well for 2 days in an airtight container.
How to reheat it: To restore the creaminess of the taleggio, reheat it in the oven covered with aluminum foil or in a non-stick pan with a drop of water or milk on the bottom.
Now it’s your turn
I hope this polenta with taleggio and mushrooms gives you a moment of pure pleasure! It’s the perfect dish for winter Sundays, simple yet capable of amazing with its goodness.
If you try my version, take a photo and tag me on social media: I love seeing your steaming cocottes! And how do you prefer it? With classic sautéed mushrooms or with a different touch of cheese? Write it in the comments!
Frequently Asked Questions
Can I use frozen mushrooms?
Absolutely yes. In this case, throw them directly into the pan with the garlic and oil without defrosting first. Keep the heat high at the beginning to evaporate the water they will release, then proceed as per the recipe.
Can it be prepared in individual cocottes in advance?
You can assemble the cocottes in the morning, cover them with plastic wrap, and store in the fridge. Just remember to take them out 30 minutes before baking so they return to room temperature and cook evenly.
How can I avoid lumps in the polenta?
The trick is to sprinkle it “like rain” very slowly into the water while stirring quickly with a hand whisk. Once all the flour is incorporated, you can switch to a wooden spoon for the rest of the cooking.
Can I replace the taleggio with a lactose-free cheese?
Yes, you can use a semi-hard lactose-free cheese with good melting ability, or a well-aged gorgonzola (which naturally contains very little) if you love strong flavors.
