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Soft Polenta with Roasted Mushrooms

Image of Soft Polenta with Roasted Mushrooms


  • 2 cups dry polenta
  • 10 cups chicken stock
  • ½ cup heavy cream
  • 4 oz grated Parmesan Reggiano
  • 4 oz diced fontina cheese
  • 2 oz butter
  • 2 tbsp high quality truffle oil
  • Sea salt
  • Fresh white pepper
  • 1 lb wild or cultivated exotic mushrooms (a mix of chanterelle, oyster, maitake, and/or trumpet would be best)
  • 1 medium shallot, finely diced
  • 1 tbsp dry sherry
  • 2 tbsp olive oil
  • Sea Salt
  • Fresh black pepper


  • Bring chicken stock and cream to a simmer in a medium saucepan.
  • Slowly whisk in polenta. Reduce to low heat and cook slowly for 30 minutes, stirring often with a wooden spoon.
  • Toss mushrooms with shallot, oil, sherry and seasoning. Roast on a sheet pan in a 375-degree oven for about 15 minutes or until golden in color.
  • Fold fontina, Parmesan and butter into polenta until melted. Season to taste.
  • Spoon polenta into a bowl and top with the mushrooms. Drizzle truffle oil over the dish, and serve.

Pairs With: Esprit de Tablas/Beaucastel