Four-Cheese Polenta With Chanterelle Ragout Recipe

Name: Four-Cheese Polenta With Chanterelle Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/2 cups whole milk; 2 cups water; 1 teaspoon salt, plus additional to season; 2/3 cup instant polenta; 3 oz Gorgonzola, chopped into large pieces; 3 oz Taleggio, remove rind; chop into large pieces; 3 oz Fontina Val d'Aosta, coarsely grated; 1 cup grated Parmigiano-Reggiano cheese; 3 tablespoons olive oil; 1 lb chanterelle mushrooms, cut into 1/2-inch pieces; Freshly ground black pepper; 3 cloves garlic, finely chopped; 10 sage leaves; 1 tablespoon butter, at room temperature

Servings: persons

11/2 cups whole milk
2 cups water
1 teaspoon salt, plus additional to season
2/3 cup instant polenta
3 oz Gorgonzola, chopped into large pieces
3 oz Taleggio, remove rind; chop into large pieces
3 oz Fontina Val d'Aosta, coarsely grated
1 cup grated Parmigiano-Reggiano cheese
3 tablespoons olive oil
1 lb chanterelle mushrooms, cut into 1/2-inch pieces
Freshly ground black pepper
3 cloves garlic, finely chopped
10 sage leaves
1 tablespoon butter, at room temperature

1
1. Make polenta: In a deep pot over medium heat, bring milk, water and salt to just under a boil. Slowly pour in polenta while constantly whisking. Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes. Add water as necessary, to keep polenta loose. Add cheeses and stir until melted, about 3 minutes.
2
2. Make mushroom ragout: Heat olive oil in a large frying pan over high heat. Once oil is very hot, add mushrooms and season with a pinch of salt and pepper. Saute mushrooms until liquid is released, about 2 minutes. Continue cooking until liquid evaporates and mushrooms brown, about 8 minutes more. Add garlic and sage and saute until aromatic, 1-2 minutes. Add butter and cook until melted, about 30 seconds. Remove pan from heat and serve mushrooms over polenta.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 11/2 cups whole milk, 2 cups water, 1 teaspoon salt, plus additional to season, 2/3 cup instant polenta, and more.

Yes, Four-Cheese Polenta With Chanterelle Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Four-Cheese Polenta With Chanterelle Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions