A fantastic and super tasty main dish, the polenta with Taleggio and mushrooms is irresistible and a comfort food par excellence at my house. Creamy and flavorful, enriched with champignon mushrooms that are always available fresh or frozen, we can actually make it even more appealing by using wild mushrooms when we find them and especially if we prefer them. You can use the polenta you like best for the preparation. The same goes for the cheese: I love Taleggio, definitely among my favorite cheeses, but obviously any cheese will be fine for preparing our polenta with mushrooms. The beauty of this dish is that it can be prepared in advance and baked just before serving it to our guests. Try also the baked polenta. Let’s get to work and prepare the polenta with Taleggio and mushrooms together.
OTHER POLENTA RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
For the polenta
- 1 cup cornmeal
- 2 cups water
- to taste salt
- 1.5 lbs champignon mushrooms
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- to taste salt and pepper
- 1 tsp chopped parsley
- 10 oz Taleggio cheese
- 2 oz Parmigiano Reggiano DOP
Tools
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- Saucepan
- Frying Pan
Preparation
Heat the water and, when it boils, add the cornmeal slowly. Salt it and cook, stirring often, for the time indicated on the package. I also recommend checking the package for the amounts.
Clean the mushrooms well by removing the earthy part and wiping them with a damp cloth. Slice them. Sauté the garlic in a bit of oil, remove it, and add the mushrooms. Sauté them for 10 minutes over high heat. Season with salt and pepper. Add the parsley for flavor.
In a large baking dish or in individual cocottes, alternate layers of polenta with layers of cubed cheese and mushrooms. Sprinkle with grated Parmigiano. Preheat the static oven to 350°F, bake, and cook for about 30 minutes. Serve the polenta with Taleggio and mushrooms hot.
Storage
You can store the polenta in the fridge for two or three days.
