Ingredients

• 200 g Quick-cooking cornmeal for polenta
• 1 L Vegetable broth (or water)
• 250 ml Whole milk
• 100 g Grated Parmigiano Reggiano
• 80 g Diced Fontina (or Taleggio)
• 30 g Unsalted butter
• 2 tablespoons Extra virgin olive oil
• 300 g Mixed wild mushrooms (shiitake, cremini, sliced portobello)
• 1 Shallot, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Fresh thyme, chopped
• 2 tablespoons Fresh parsley, chopped (for garnish)
• to taste Salt and freshly ground black pepper

Instructions

1. 1

   In a large, heavy-bottomed saucepan, bring the vegetable broth and milk to a gentle boil. Season lightly with salt.

2. 2

   Slowly whisk in the quick-cooking cornmeal for polenta, stirring constantly to prevent lumps.

3. 3

   Reduce heat to low and simmer, stirring frequently with a wooden spoon for about 20-25 minutes, or until the polenta thickens and becomes creamy.

4. 4

   Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the shallot and sauté until translucent, about 3-4 minutes.

5. 5

   Add the minced garlic and sliced wild mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and all their moisture has evaporated, about 8-10 minutes. Season with thyme, salt, and pepper.

6. 6

   Once the polenta is cooked, remove from heat. Stir in the butter, grated Parmigiano Reggiano, and diced Fontina. Stir until the cheeses are melted and the polenta is smooth and creamy. Taste and adjust seasoning if necessary.

7. 7

   Serve the creamy polenta immediately in deep plates. Garnish generously with the sautéed wild mushrooms and sprinkle with fresh chopped parsley.