Creamy Polenta with Taleggio and Mushroom Ragu
This classic northern Italian comfort food dish couldn’t be easier to make! Rich, buttery, luscious imported Taleggio cheese adds an upscale, creamy finish to quick cooking polenta. We serve it topped with a healthy dollop of melty Taleggio on top plus a tangle of mixed sautéed mushrooms. Enjoy it as a side, vegetarian main, or even for brunch topped with a sunny egg!
- 1 tsp olive oil
- 1 shallot sliced
- 1 tsp minced rosemary additional for garnish
- 4 oz mixed gourmet mushrooms
- 1 cup quick cooking or “instant” polenta
- 4 cups water or broth
- 1 tsp kosher salt
- 8 oz imported Taleggio cheese rind removed & thinly sliced
- Optional red pepper flakes for serving
Heat olive oil in a medium saute pan over medium-high heat. Add shallot, mushrooms, and rosemary and saute for 7-9 minutes or until mushrooms are golden brown and tender. Season with salt and pepper and set aside.
Bring water or broth to a boil in a medium saucepan and whisk in salt and polenta, cook for 3-5 minutes or according to package directions. (Note: if you’re using regular polenta, just follow the package instructions and timing to cook 1 cup - it may take a little longer but you can saute the mushrooms while it cooks!). When polenta is done, top with 3/4 of your sliced Taleggio and stir to combine. Spoon polenta into serving bowls, top with remaining sliced Taleggio and sautéed mushrooms. Garnish with additional rosemary or optional red pepper flakes and enjoy!