Soft Polenta with Sage Mushrooms and Taleggio

By sarah_carroll

Ingredients

• 750 ml milk
• 170 g polenta
• 125 g Taleggio
• 50 g butter
• 80 g parmesan, finely grated
• Sage Mushrooms
• 2 T olive oil
• 1 T thyme leaves
• 1 bunch sage, leaves picked
• 6 cloves garlic, crushed
• 60 g butter
• 200 g swiss brown mushrooms, thinly sliced
• 200 g button mushrooms
• 200 g oyster mushrooms, torn into large pieces
• 200 ml dry white wine

Details

Servings 6

Preparation

Step 1

To make polenta, bring milk and 750ml water to the boil in a large saucepan, then add 2tsp sea salt. Add polenta in a thin stream and whisk for 5 minutes until thick.
Meanwhile, fill a large pan twothirds full with water and bring to the boil.
Transfer polenta to a heatproof bowl that fits over the pan of boiling water. Cover with foil and and place over pan. cook for 1 1/2 hours, stirring every 30 minutes, recovering and topping up the water in pan.
Fifteen minutes before polenta is ready, cook mushrooms. Heat oil in a large pan over high heat. cook herbs and garlic for 1 minute, then add butter and melt. Add mushrooms and stir occassionally for 5 minutes or until golden. Reduce heat to medium. Add wine and season. Stir occassionally for 10 minutes or until wine almost evaporates.
Using a hot, wet knife, cut 50g Taleggio into cubes, add to polenta with butter and parmesan and stir until melted. Season with salt and pepper.
Divide polenta among dishes. Spoon over mushroom mixture and top with slices remaining Taleggio to serve.