The polenta with Taleggio, sausage, and mushrooms is a simple and flavorful dish, also prepared in just a few minutes. For the recipe, I used corn flour for instant polenta, but you can use your preferred type. I then seasoned it with delicious pieces of Taleggio, a typical soft cheese from Bergamo, savory sausage bits, and dried mushrooms. It can be served either as a main dish, first, or second course.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 cups water
- 1/2 cup instant cornmeal
- 2.5 oz Taleggio cheese
- 2.5 oz sausage
- 1/3 oz dried mushrooms
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Pan
- Saucepan
- Small Pot
- Small Bowl
Steps
To prepare the polenta with Taleggio, sausage, and mushrooms…
First, heat a small amount of water in a small pot, then pour it into a small bowl and soak the dried mushrooms for 10 minutes.
While the mushrooms are softening, clean the sausage. Cut it with a knife to remove the casing, then cut it into small pieces and brown it in a pan with a drizzle of oil.
Once the mushrooms have softened, drain and squeeze them, then chop them slightly with a knife and add them to the pan with the sausage, letting them flavor for a few minutes. Season with a little salt and pepper.
Now cut the Taleggio into pieces, removing the rind, and set aside for now.
In a saucepan, pour the water and salt and heat it to cook the polenta. When the water boils, slowly pour in the cornmeal flour for instant polenta, stirring with a whisk to avoid lumps. Cook it for the minutes indicated on the package.
Transfer some polenta into a bowl, add a few pieces of Taleggio, some warmed sausage, and mushrooms. Create another layer of polenta, Taleggio, sausage, and mushrooms.
Finally, grate some Grana Padano on top and a sprinkle of pepper. Serve hot.
