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Creamy polenta with mushrooms and taleggio
- Published: 13 Oct 23
- Updated: 18 Mar 24
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.
![Creamy polenta with mushrooms and taleggio](https://www.deliciousmagazine.co.uk/wp-content/uploads/2023/09/2023D143_MUSHROOM_POLENTA_2__-768x960.jpg)
Taleggio and mushrooms team up again in this golden pastry melt.
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Serves 2
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Hands-on time 25 min
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
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.
- Recipe from October 2023 Issue
Nutrition
- 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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