Three-Cheese and Mushroom Polenta







A recipe allowed in a / / diet.

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!

Nutritional Chart

Calories: 805 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 87 g
  • 34 g
  • 36 g

Ingredients Needed for Three-Cheese and Mushroom Polenta

5 cups of water
1 cup milk
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

How to Make Three-Cheese and Mushroom Polenta

  1. Fill a saucepan halfway with water and put it on the stove, on medium heat.
  2. Add the milk and salt. Bring the liquid to a simmer.
  3. Soak the dried mushrooms in warm water to re-hydrate them for 30 minutes.
  4. Slice the fresh mozzarella, crumble the feta cheese, grate the low moisture mozzarella.
  5. When the water and milk mixture starts to simmer, add about 1/2 cup (60 grams) of cornmeal gradually, while whisking.
  6. 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. Melt the remaining butter (1 tablespoon) in a skillet, on stove.
  8. Press the flat side of the knife against the garlic cloves to crush it just a little.
  9. Cook the garlic clove in butter, to flavor the fat.
  10. Squeeze and drain the excess water from the mushrooms and add them to the skillet.
  11. Add the rosemary, salt, and pepper. Stir, then remove the garlic cloves.
  12. Cook the mushrooms for 3-4 more minutes.
  13. Serve the hot cheesy polenta with fried mushrooms and spring onion.

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