The Polenta with Cheese, Meat, and Mushrooms is a recipe from the tradition of the small towns in the Trentino and Veneto Dolomites. For this lengthy preparation, I prefer to use good quality organic instant polenta. The result is still excellent, and this way, the cooking time is greatly reduced.
- Difficulty: Medium
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2.5 cups Organic Instant Polenta
- 1.1 lbs Ground Beef and Pork
- glasses White Wine
- 1.1 lbs Mixed Mushrooms
- 1.1 lbs Melting Cheese
- 1 tbsp Mixed Herbs (Marjoram, Thyme, Fennel Seeds)
- 1 clove Garlic
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Chopped Parsley
- to taste Salt and Pepper
Preparation
Season the ground meat in a bowl with mixed herbs, salt, and pepper.
Mix the ingredients well, form large meatballs (one for each serving), and start cooking them.
At the same time, clean the mushrooms and sauté them with extra virgin olive oil and chopped garlic.
Adjust the salt, and sprinkle with finely chopped parsley at the end.
Heat another non-stick pan with a bit of oil and place the sliced cheese in it.
Once melted and crispy, turn off the heat and cover with a lid.
While the cheese is cooking, pour cold water into a saucepan as much as the amount described on the polenta package.
Add it gradually, stirring with a whisk.
Mix well, add salt, and place it over the heat.
Start timing from when it begins to boil (5-6 minutes should suffice).
Once cooked, serve it on four plates or wooden boards, adding the rest of the ingredients on the side.
Serve it hot.
Tip: If you have guests and a microwave oven, prepare the ingredients (except for the cheese) the day before, and then reheat before plating.
Notes
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