Creamy polenta set, sliced, pan-fried until golden, topped with sautéed wild mushrooms and melted fontina cheese.
Stir polenta constantly during cooking to prevent lumps and scorching. A whisk helps break up clumps as the cornmeal hydrates. Pan-fry polenta rounds in batches if needed to avoid crowding the skillet; overcrowding prevents browning.
Use a mix of mushroom varieties for deeper, more complex umami flavor. Porcini, shiitake, and cremini are excellent together. Polenta must be made ahead and chilled until firm (at least 2 hours, or overnight). This allows clean slicing and proper crisping when pan-fried.
Ingredients
Scale
Measurement units
- 3 cups whole milk
- 1 cup vegetable broth
- 1 cup polenta (cornmeal)
- 4 tbsp butter
- 4 oz fontina cheese
- salt (to taste)
- black pepper (to taste)
- 1 lb mixed wild mushrooms (cremini, shiitake, oyster, or porcini)
- 3 garlic cloves
- 1 tbsp fresh thyme
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- ½ cup dry white wine
- 1 tbsp balsamic vinegar
- 2 oz parmesan cheese (for garnish)
- 2 tbsp fresh parsley (for garnish)
Ingredients
Scale
Measurement units
- 3 cups whole milk
- 1 cup vegetable broth
- 1 cup polenta (cornmeal)
- 4 tbsp butter
- 4 oz fontina cheese
- salt (to taste)
- black pepper (to taste)
- 1 lb mixed wild mushrooms (cremini, shiitake, oyster, or porcini)
- 3 garlic cloves
- 1 tbsp fresh thyme
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- ½ cup dry white wine
- 1 tbsp balsamic vinegar
- 2 oz parmesan cheese (for garnish)
- 2 tbsp fresh parsley (for garnish)
Instructions
Make the polenta base
Bring whole milk (3 cup) and vegetable broth (1 cup) to a simmer in a heavy-bottomed saucepan over medium heat.
Slowly pour in 1 cup polenta while whisking constantly to prevent lumps.
Reduce heat to low and stir continuously with a wooden spoon for 25–30 minutes until polenta is thick, creamy, and pulls away from the sides of the pan.
Stir in butter (4 tablespoon) and 4 oz shredded fontina cheese (4 oz) until fully melted and smooth.
Season with salt and black pepper to taste.
Equipment: heavy-bottomed saucepan, whisk, wooden spoon or silicone spatula, 8×8-inch baking dish or sheet pan
Set and chill the polenta
Pour the hot polenta into an 8×8-inch baking dish and smooth the top with a spatula.
Let cool to room temperature, then cover and refrigerate until firm, at least 2 hours or overnight.
Equipment: wooden spoon or silicone spatula, 8×8-inch baking dish or sheet pan
Prepare the mushrooms
Clean mixed wild mushrooms (1 pound) with a damp cloth or soft brush, then slice into 0.25-inch-thick pieces.
Mince garlic cloves and chop fresh thyme (1 tablespoon).
Equipment: 8×8-inch baking dish or sheet pan
Sauté the mushrooms
Heat olive oil (2 tablespoon) in a large skillet over medium-high heat until shimmering.
Add the sliced mushrooms in a single layer and cook without stirring for 3–4 minutes until golden on the bottom.
Stir and continue cooking for 4–5 minutes until all liquid has evaporated and mushrooms are tender.
Add the minced garlic and thyme, cook for 1 minute until fragrant.
Pour in dry white wine (½ cup) and balsamic vinegar (1 tablespoon), scraping up any browned bits.
Simmer for 2–3 minutes until the liquid reduces by half.
Season with salt and pepper to taste. Transfer to a warm bowl and set aside.
Equipment: large skillet
Slice and pan-fry the polenta
Turn the chilled polenta out onto a cutting board and cut into 8 rounds or squares, about 2 inches across.
Heat the remaining olive oil (1 tablespoon) in the skillet over medium-high heat until shimmering.
Working in batches if needed, pan-fry the polenta rounds for 3–4 minutes per side until golden brown and crispy.
Equipment: cutting board, 8×8-inch baking dish or sheet pan, large skillet
Finish and serve
Arrange the crispy polenta rounds on a serving platter or individual plates.
Top each round with a generous spoonful of the warm sautéed mushrooms.
Garnish with grated parmesan cheese and fresh parsley if desired.
Equipment: wooden spoon or silicone spatula
Before you cook
Cook notes
- • Polenta must be made ahead and chilled until firm (at least 2 hours, or overnight). This allows clean slicing and proper crisping when pan-fried.
- • Stir polenta constantly during cooking to prevent lumps and scorching. A whisk helps break up clumps as the cornmeal hydrates.
- • Use a mix of mushroom varieties for deeper, more complex umami flavor. Porcini, shiitake, and cremini are excellent together.
- • Fontina melts smoothly and creamily; do not substitute with hard cheeses. If unavailable, use taleggio or a young gruyère.
- • Pan-fry polenta rounds in batches if needed to avoid crowding the skillet; overcrowding prevents browning.
- • For a vegetarian main, serve with a simple green salad or roasted vegetables on the side.
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