Mushroom, Herb and Applewood Polenta

This is an adaptation of an old Yottam Ottolenghi recipe. I have never been a huge fan of polenta, though this was more on a theoretical than practical basis as I couldn’t really remember what it tasted like. It tends to be served in Venice with quite a lot of dishes, and usually (in my memory at least) seemed like watery gloop. I will concede that it has probably been about 12 years since I last tried and my tastes have changed quite a bit since then. So I was pleasantly surprised when I was served this at a fantastic dinner party recently, and discovered polenta, like most things, is pretty nice when mixed with an unhealthy quantity of cheese and butter. So I have tried this recipe in both its original incarnation, and my revised version.

My revision was based largely on the fact that I made the rookie mistake of going food shopping when spectacularly hungry, and ended up buying Applewood cheese on a whim. This is an English smoked cheddar, and the smoky flavour was a lovely complement to the mushrooms (also a bit cheaper and easier than buying both tallegio and parmesan). I also omitted lemon thyme, but only because I don’t really like it, and used a lot of chopped parsley instead. Serves two as a light meal.

Mushroom, Herb and Applewood Polenta

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• Author: Jessica Lacey
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

This decadent polenta dish combines the smoky flavor of Applewood cheese with sautéed mushrooms and fresh herbs for a comforting and flavorful meal.

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Ingredients

Units MUS Scale 1x2x3x

• 300g mixed mushrooms (chestnut and shiitake recommended, wild mushrooms optional)
• 1 tbsp (15 ml) chopped fresh parsley
• 1 tbsp (15 ml) chopped fresh tarragon
• 1 tbsp (15 ml) chopped fresh rosemary
• 2 garlic cloves, chopped
• 150g Applewood Cheese, grated
• 100g polenta
• 500ml vegetable stock
• 50g unsalted butter
• Salt and pepper to taste
• Olive oil for frying

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Instructions

1. Clean the mushrooms and chop them roughly.
2. Heat a splash of olive oil in a frying pan over medium heat. Add the mushrooms and fry for 5-6 minutes until the liquid has evaporated.
3. Add the chopped garlic and half of the chopped tarragon to the mushrooms. Cook for an additional 2 minutes, stirring frequently.
4. In a separate pot, bring the vegetable stock to a boil. Gradually whisk in the polenta, reducing the heat to low. Stir continuously for about 5 minutes until the polenta thickens and becomes creamy.
5. Stir in the butter and Applewood Cheese into the polenta until melted and smooth. Season with salt and pepper to taste.
6. Fold in the remaining herbs (parsley, tarragon, and rosemary) into the polenta.
7. Serve the polenta topped with the sautéed mushrooms. Garnish with additional parsley if desired.

Notes

• Applewood cheese adds a smoky flavor that complements the mushrooms well.
• If you can’t find Applewood, a smoked cheddar can be used as a substitute.
• This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stove with a splash of stock or water to loosen the polenta.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: British

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3
• Sodium: 600
• Fat: 22
• Carbohydrates: 50
• Fiber: 4
• Protein: 15
• Cholesterol: 50

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Frequently Asked Questions

What is Applewood cheese and can I substitute it?

Applewood is an English smoked cheddar. The article explains the author chose it on a whim and found the smoky flavor complemented the mushrooms well. The notes confirm that any smoked cheddar works as a substitute.

How should I reheat leftover polenta?

The notes specify reheating gently on the stove with a splash of stock or water to loosen the polenta, which firms up considerably as it cools. Leftovers keep in an airtight container in the refrigerator for up to 2 days.

Why is it important to cook off all the mushroom liquid before adding garlic?

The recipe instructs frying the mushrooms for 5–6 minutes until the liquid has evaporated before adding garlic and tarragon. Adding garlic too early — while there is still moisture — steams the garlic rather than letting it sauté and develop flavor.