this recipe is adapted from Yotam Ottolenghi’s version in Plenty, his (beautiful) new cookbook. it’s a perfect winter meal– the polenta is hearty and filling and the mushrooms and herbs are just always a divine combo. a special added touch: i made my own soup stock with butternut squash scraps and dried shiitakes. making your own stock adds so much more flavor and it’s too easy not to do!
4 tbsp olive oil
4 cups mixed mushrooms (I used shitaake, portobella and white), cleaned
2 garlic cloves, crushed
1 tbsp tarragon, chopped
1 tbsp thyme, chopped
truffle salt to taste
2 1/2 cup vegetable stock
3/4 cup polenta
1/3 cup Parmesan, grated
1 tsp rosemary, chopped
1 tbsp parsley, chopped
4 ounces of taleggio, cut into thin slices (brie, camembert can be used as substitutes)
In a large frying pan, heat the oil. when it’s hot, heat the mushrooms. try not to move them much so you get golden-brown patches on their surface. Turn off the heat and add the garlic, tarragon, thyme, parsley and truffle salt, pepper, and keep warm.
Preheat the broiler. Bring the stock to a boil, slowly stir in the polenta, reduce the heat to minimum and cook, stirring constantly with a wooden spoon for five minutes. It will thicken quickly, so be sure to stir to avoid clumps.
When the polenta is ready, stir in the Parmesan, rosemary and half the chervil, and with salt and pepper. A splash of olive oil won’t hurt either. Spread the polenta on to an ovenproof serving dish and top with taleggio. Place under the broiler until the cheese bubbles, about 5 minutes. Remove, carefully top with the mushrooms and their juices, and serve garnished with chopped parsley if you like.