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.
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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.
Nutrition
- 671kcals Calories
- 37.2g (20.5g saturated) Fat
- 24.7g Protein
- 56.6g (6.7g sugars) Carbs
- 5.1g Fibre
- 1.7g Salt
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