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Creamy polenta with mushrooms and taleggio

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 13 Oct 23
Updated: 18 Mar 24

Creamy polenta with mushrooms and taleggio

The warm Italian embrace of this unashamedly autumnal dish is hard to resist. A bed of buttery polenta is adorned with whatever mushrooms you have to hand alongside sweet chestnuts and plenty of intensely gooey taleggio cheese.

Taleggio and mushrooms team up again in this golden pastry melt.

Easy
October 2023

Test kitchen approved

Serves 2
Hands-on time 25 min

Taleggio and mushrooms team up again in this golden pastry melt.

Nutrition: per serving

Calories: 671kcals
Fat: 37.2g (20.5g saturated)
Protein: 24.7g
Carbohydrates: 56.6g (6.7g sugars)
Fibre: 5.1g
Salt: 1.7g

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Ingredients

250g mixed mushrooms (chestnut, shitake, enoki and girolles all work well), halved if large
2 tsp olive oil
1 garlic clove, sliced
1 rosemary sprig, leaves picked and chopped
100g vacuum-packed cooked chestnuts
100ml whole milk
100g quick-cook polenta
30g salted butter
25g parmesan, grated
100g taleggio cheese, cut into small cubes

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Method

Heat a large frying pan with a lid over a high heat. Add the mushrooms and cook for about 3 minutes, stirring very little, until browned and starting to release their liquid. Reduce the heat to medium, then add the oil, garlic, rosemary and chestnuts. Cook for a few minutes, stirring, until fragrant. Add 1 tbsp water, cover and take off the heat. Set aside to steam for 10 minutes.
Meanwhile, put the milk in a saucepan with 400ml water and a good pinch of salt and bring to the boil. Reduce the heat to low, pour in the polenta while stirring, then cook for 5-8 minutes, stirring constantly until thickened and coming away from the sides of the pan. Stir in the butter, parmesan and half the taleggio and season. Divide between 2 serving plates or bowls. Dot over the remaining taleggio. Season the mushroom mixture, then spoon it over the polenta, along with any juices left in the pan.