Comforting

Cheesy Taleggio polenta with herby mixed mushrooms

Name: Cheesy polenta with mushrooms recipe
Yield: 4
Ingredients: 350g cherry tomatoes on the vine; 80ml olive oil; 500g mixed mushrooms (we used king browns, Swiss browns and shiitake); 1 sprig rosemary, leaves picked, finely chopped, plus extra to serve; 2 garlic cloves, finely chopped; 1/4 bunch chives, thinly sliced; 1/4 bunch flat-leaf parsley, leaves picked, roughly chopped; Lemon wedges (optional), to serve; 750ml milk; 500ml vegetable stock; 200g instant polenta; 150g Taleggio (we used Mauri Taleggio DOP), cut into small pieces, plus extra, crumbled, to serve; 80g pecorino or parmesan, finely grated

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P36 Cheesy taleggio polenta with herby mixed mushrooms

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by Ellie and Sam Studd

Jul 07, 2023

Ellie and Sam Studd serve up a crave-worthy umami-rich comfort dish, made all the more special with the addition of a truly unique cheese.

350g cherry tomatoes on the vine
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
500g mixed mushrooms (we used king browns, Swiss browns and shiitake)
1 sprig rosemary, leaves picked, finely chopped, plus extra to serve
2 garlic cloves, finely chopped
1/4 bunch chives, thinly sliced
1/4 bunch flat-leaf parsley, leaves picked, roughly chopped
Lemon wedges (optional), to serve

Cheesy Taleggio polenta

3 cups (750ml) milk
2 cups (500ml) vegetable stock
200g instant polenta
150g Taleggio (we used Mauri Taleggio DOP), cut into small pieces, plus extra, crumbled, to serve
80g pecorino or parmesan, finely grated

Method

1.

Preheat oven to 220°C/200°C fan-forced. Place tomatoes on a baking tray and drizzle with 1 tbs oil. Season well. Roast for 8-10 minutes until tomatoes are just starting to split. Remove from the oven and set aside.
2.

Slice the king brown mushrooms lengthways and thickly slice the larger Swiss browns and shiitake, leaving smaller ones whole. Heat half the remaining oil in a large heavy-based frypan over medium-high heat. Add half the mushrooms and the rosemary, and cook for 4-5 minutes, turning occasionally, until tender and deep golden. Season. Remove first batch of mushrooms from pan and repeat with remaining oil and mushrooms.
3.

Return all mushrooms to pan. Add garlic, chives and three quarters of the parsley and stir well to combine. Remove from heat, set aside and keep warm.
4.

To make the Taleggio polenta, place milk and stock in a medium saucepan over high heat. Bring to the boil, then add polenta in a steady stream, whisking constantly, until smooth and thick. Reduce heat to low and cook, whisking constantly, for 8-10 minutes until smooth, thickened and cooked through. Stir through Taleggio and pecorino or parmesan and cook until cheese has melted. Season to taste.
5.

Spoon the polenta into a serving bowl, top with mushrooms and sprinkle with extra rosemary and remaining chopped parsley. Serve with tomatoes alongside.