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Three-Cheese and Mushroom Polenta

We don’t know how you feel about polenta, but this one, made three types of cheese, is absolutely amazing - not only that the cheese makes the polenta soft and creamy, but it infuses it with a wonderful cheesy taste! And that's not all: add mushrooms on top for a complete experience!
We don’t know how you feel about polenta, but this one, made three types of cheese, is absolutely amazing - not only that the cheese makes the polenta soft and creamy, but it infuses it with a wonderful cheesy taste! And that's not all: add mushrooms on top for a complete experience!

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Ingredients

5 cups of water
1 cup milk
salt
2 ounces of mixed wild dried mushroom
2 ounces of fresh mozzarella
7 ounces of feta cheese
3.5 ounces of low moisture mozzarella
1 ½ cups of cornmeal
3 tablespoons of butter
3 garlic cloves
2 rosemary sprigs
1 spring onion, slices

Ingredients

Steps

1
Done

Fill a saucepan halfway with water and put it on the stove, on medium heat.

2
Done

Add the milk and salt. Bring the liquid to a simmer.

3
Done

Soak the dried mushrooms in warm water to re-hydrate them for 30 minutes.

4
Done

Slice the fresh mozzarella, crumble the feta cheese, grate the low moisture mozzarella.

5
Done

When the water and milk mixture starts to simmer, add about 1/2 cup (60 grams) of cornmeal gradually, while whisking.

6
Done

Add 2 tablespoons of butter and the cheeses and mix using a wooden spoon, until the cheeses melt and they are well combined with the cornmeal. If the polenta is too thin, add more cornmeal until you reach the desired consistency.

7
Done

Melt the remaining butter (1 tablespoon) in a skillet, on stove.

8
Done

Press the flat side of the knife against the garlic cloves to crush it just a little.

9
Done

Cook the garlic clove in butter, to flavor the fat.

10
Done

Squeeze and drain the excess water from the mushrooms and add them to the skillet.

11
Done

Add the rosemary, salt, and pepper. Stir, then remove the garlic cloves.

12
Done

Cook the mushrooms for 3-4 more minutes.

13
Done

Serve the hot cheesy polenta with fried mushrooms and spring onion.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

805 kcal
Calories
87 g
Protein
34 g
Fat
36 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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