Mushrooms with Polenta and Taleggio

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

  • About

As a young man in West Virginia, my dad ate mush. My Oklahoman mama ate grits. When my husband and I recently ate this polenta for dinner, we realized it’s basically the same cornmeal porridge my parents ate back in the ’30s . . . but with a twist. This creamy comfort food is rich with butter, a touch of cream, and Parmesan cheese but the mushrooms are the star of the show. With their faux-meaty goodliness sprinkled through with shallot, Taleggio cheese, and a drizzle of truffle oil, this o