Mushroom and Herb Polenta
We’ve been eating vegetarian a few times a week and I’ve been experimenting with satisfying, simple, meatless meals. I’m not a vegetarian by any means, but I enjoy eating meatless meals quite often, especially when those vegetarian meals are cheesy, herb-filled comfort meals like this mushroom and herb polenta.
INGREDIENTS
- 4 tablespoon olive oil
- 4 cups mixed mushrooms (cut into 1 inch pieces)
- 3 cloves garlic (minced)
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped thyme
- 1 tablespoon truffle oil
- 2 ¼ cups vegetable stock
- ½ cup instant polenta
- 3 tablespoon grated Parmesan cheese
- 2 tablespoon butter
- 1 teaspoon rosemary (finely chopped)
- 1 tablespoon chives (finely chopped)
- 3 oz Taleggio cheese (rind removed, cut into 3/8” slices)
- Salt and pepper
INSTRUCTIONS
- Pre-heat a large frying pan over medium-high heat. Add half olive oil and half the mushrooms to pan, and fry for a few minutes until just cooked, about 5 to 6 minutes. Don't stir too much to get more golden brown bits. Remove mushrooms from pan and place in a bowl and set aside. Repeat with remaining olive oil and mushrooms. Remove pan from heat and add first batch of mushrooms back to pan. Add two-thirds of the garlic, and all the tarragon, thyme, and truffle oil. Stir to combine and set aside.
- Bring vegetable stock to boil in a medium saucepan and reduce to simmer. Once simmering, slowly pour in polenta, stirring constantly with a wooden spoon. Cooking time will vary depending on brand; polenta is done when it leaves the sides but is still runny. Remove from heat.
- Preheat the broiler. Add Parmesan, butter, rosemary, and chives. Add salt and pepper to taste. Spread polenta in oven-ready dish and top with mushrooms. Top mushrooms with Taleggio and place under broiler for 5 minutes or until the cheese is melted and bubbling. Serve hot.
Recipe adapted from Plenty by Yotam Ottolenghi