Family friendly

Baked polenta with taleggio and mushrooms

Name: Baked polenta with taleggio and mushrooms
Ingredients: 1 cup (170g) instant polenta; 3 cups (750ml) milk; 60g butter, cubed; 150g cheese (taleggio, or other soft washed-rind cheese), rind removed, cut into cubes; 1/2 cup (40g) parmesan, finely grated, plus extra shaved to serve; 1 tbs extra virgin olive oil, pus extra to serve; 300g mixed mushrooms, trimmed and sliced (we used king brown, oyster, Swiss brown and enoki); Juice of 1/2 lemon; 150g baby kale (or leaves); 1 clove of garlic, finely diced

1 rating

https://healthimprovements.info/recipes/baked-polenta-taleggio-mushrooms/bl1g6fxi

Jump to recipe

by Silvia Colloca

Cook and author

Nov 04, 2019

Baking polenta is so easy and gives it a lovely creamy consistency, says Silvia Colloca.

1 cup (170g) instant polenta
3 cups (750ml) milk
60g butter, cubed
150g cheese (taleggio, or other soft washed-rind cheese), rind removed, cut into cubes
1/2 cup (40g) parmesan, finely grated, plus extra shaved to serve
1 tbs extra virgin olive oil, pus extra to serve
300g mixed mushrooms, trimmed and sliced (we used king brown, oyster, Swiss brown and enoki)
Juice of 1/2 lemon
150g baby kale (or leaves)
1 clove of garlic, finely diced

Method

1.

Preheat oven to 200°C. Place polenta, milk, 3 cups water (750ml) and 40g butter in a 10-cup (2.5 litres) greased ovenproof dish, season and stir to combine with a fork. Bake for 20 minutes.
2.

Remove from oven, stir polenta to combine melted butter, then fold in taleggio and parmesan. Bake for a further 15-20 minutes until golden. Remove from oven and stand for 10 minutes.
3.

Heat oil and remaining butter in a large non-stick frying pan over medium heat. When butter starts to foam add mushroom and garlic and cook, stirring regularly, for 3-4 minutes or until tender. Season and stir in lemon juice.
4.

Spoon mushrooms over polenta and scatter with kale and extra parmesan.