When the days get cooler and the desire for comfort food takes over, polenta with Taleggio and mushrooms is the perfect treat. A rustic and enveloping dish that combines the creaminess of Taleggio with the intense aroma of mushrooms, layered with soft polenta. The final baking step gives it an irresistible gratin, transforming simple ingredients into a symphony of autumn flavors. Ideal for a convivial dinner or a Sunday lunch, this recipe celebrates tradition with a touch of delicious elegance. If you’re looking for more mushroom recipes, try the mushroom lasagna, the mushroom risotto, the sautéed mushrooms, or the baked mushroom cutlets.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, 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 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 oz Parmigiano Reggiano DOP
Tools
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- Casserole
- Frying Pan
Preparation of Polenta with Taleggio and Mushrooms
Heat the water, and when it comes to a boil, add the cornmeal in a steady stream. Salt and stir often, cooking for the time indicated on the package. For the amounts, I also suggest reading what’s indicated on the package.
Clean the mushrooms well, removing the earthy part and wiping them with a damp cloth. Slice them. Brown the garlic in a dash of oil, remove it, and add the mushrooms. Sauté for 10 minutes over high heat. Salt and add the pepper. Scent with parsley.
In a large baking dish or individual cocottes, alternate layers of polenta with layers of diced 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.
