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Mushroom and herb polenta

Creamy mushroom polenta with golden bites and herby perfume
Finished with parmesan and truffle oil for rich, cozy depth
Soft, sliceable comfort that looks as good as it tastes

dinner ⏱ 20 min 620 kcal / portion 47.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Mushroom and herb polenta
v3 · rb0e705f985 20260727Z1751 4 tbsp olive oil 350 g mushroom 500 ml vegetable stock 80 g polenta 1 tsp chervil 100 g taleggio salt to taste black pepper to taste 🍳 fry half the mushrooms in half the olive oil until just cooked with golden-brown patches 🍳 fry the remaining mushrooms in the remaining olive oil until just cooked with golden-brown patches 🍳 keep warm the mushrooms in the pan and add garlic, tarragon, thyme, truffle oil, and season with salt and black pepper 🍳 bring the vegetable stock to the boil 🍳 slowly stir in the polenta and cook until it leaves the sides of the pan but is still runny 🌀 stir in the Parmesan, butter, rosemary, and half the chervil, then season with salt and black pepper 🍽 spread the soft polenta over a heatproof dish 🍽 top with the Taleggio slices 🍳 place under the grill until the cheese bubbles 🍽 top the grilled polenta with the mushrooms and their juices 🍳 return under the grill for a minute to warm up 🍽 serve hot and garnish with the remaining chervil Mushroom Polenta 🍲 2 pieces garlic 1 tbsp tarragon 1 tbsp thyme 1 tbsp truffle oil 80 g parmesan 30 g butter 1 tsp rosemary 2 tbsp 2 tbsp 175 g 175 g garlic, tarragon, thyme, truffle oil parmesan, butter, rosemary half · ½ tsp chervil salt black pepper taleggio remaining · ½ tsp chervil
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Preparation steps

  1. fry half the mushrooms in half the olive oil until just cooked with golden-brown patches
  2. fry the remaining mushrooms in the remaining olive oil until just cooked with golden-brown patches
  3. keep warm the mushrooms in the pan and add garlic, tarragon, thyme, truffle oil, and season with salt and black pepper
  4. bring the vegetable stock to the boil
  5. slowly stir in the polenta and cook until it leaves the sides of the pan but is still runny
  6. stir in the Parmesan, butter, rosemary, and half the chervil, then season with salt and black pepper
  7. spread the soft polenta over a heatproof dish
  8. top with the Taleggio slices
  9. place under the grill until the cheese bubbles
  10. top the grilled polenta with the mushrooms and their juices
  11. return under the grill for a minute to warm up
  12. serve hot and garnish with the remaining chervil

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