Description
This decadent polenta dish combines the smoky flavor of Applewood cheese with sautéed mushrooms and fresh herbs for a comforting and flavorful meal.
Ingredients
Units
Scale
- 300g mixed mushrooms (chestnut and shiitake recommended, wild mushrooms optional)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon 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
Instructions
- Clean the mushrooms and chop them roughly.
- 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.
- Add the chopped garlic and half of the chopped tarragon to the mushrooms. Cook for an additional 2 minutes, stirring frequently.
- 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.
- Stir in the butter and Applewood Cheese into the polenta until melted and smooth. Season with salt and pepper to taste.
- Fold in the remaining herbs (parsley, tarragon, and rosemary) into the polenta.
- 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: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 22
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 50