Polenta Grigliata con Funghi Porcini e Taleggio

Ingredients

• 120 g Polenta (coarse cornmeal)
• 480 ml Water
• 1 tsp Salt
• 150 g Porcini mushrooms, fresh or dried
• 15 g Butter
• 1 clove Garlic, minced
• 80 g Taleggio cheese
• 1 tbsp Fresh parsley, chopped
• to taste Black pepper(optional)

Instructions

1. 1

   In a saucepan, bring water to a boil, add salt, then whisk in the polenta gradually; reduce heat to low and cook, stirring constantly, for about 15 minutes until thick and creamy.

2. 2

   Transfer the cooked polenta onto a lightly oiled sheet pan, spreading it to a 1‑cm thickness; let it cool for 5 minutes, then cut into two equal rectangles.

3. 3

   Heat a grill pan or skillet over medium‑high heat; brush the polenta slices with a little melted butter and grill each side for 2‑3 minutes until charred and firm.

4. 4

   While the polenta grills, sauté the porcini mushrooms in butter with minced garlic over medium heat until they release their moisture and turn golden, about 5‑7 minutes; season with salt and pepper.

5. 5

   Place the grilled polenta slices on serving plates, top each with the sautéed mushrooms, then distribute the sliced Taleggio cheese over the hot mushrooms so it melts.

6. 6

   Garnish with chopped parsley, add a final grind of black pepper if desired, and serve immediately.