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Four-Cheese Polenta With Chanterelle Ragout


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Rate this recipe 4.4/5 (13 Votes)
Four-Cheese Polenta With Chanterelle Ragout 1 Picture


  • 1 1/2 cups whole milk
  • 2 cups water
  • 1 teaspoon salt, plus additional to season
  • 2/3 cup instant polenta
  • 3 ounces Gorgonzola cheese, chopped into large pieces
  • 3 ounces Taleggio cheese, rind removed and chopped into large pieces
  • 3 ounces Fontina Val d'Aosta cheese, coarsely grated
  • 1 cup grated Parmigiano-Reggiano cheese
  • 3 tablespoons olive oil
  • 1 pound chanterelle mushrooms, cut into 1/2-inch pieces
  • Freshly ground black pepper
  • 3 cloves garlic, finely chopped
  • 10 sage leaves
  • 1 tablespoon butter, at room temperature


Adapted from


Step 1

To Make Polenta:
In a deep pot over medium heat, bring milk, water and salt to just under a boil. Slowly pour in polenta while constantly whisking. Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes. Add water as necessary, to keep polenta loose. Add cheeses and stir until melted, about 3 minutes.

To Make Mushroom Ragout:
Heat olive oil in a large frying pan over high heat. Once oil is very hot, add mushrooms and season with a pinch of salt and pepper. Sauté mushrooms until liquid is released, about 2 minutes. Continue cooking until liquid evaporates and mushrooms brown, about 8 minutes more. Add garlic and sage and sauté until aromatic, 1-2 minutes. Add butter and cook until melted, about 30 seconds. Remove pan from heat and serve mushrooms over polenta.

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