Creamy Taleggio Polenta with Garlic Butter Mushrooms in One Skillet Step-by-step instructions

Before you start

Take your time with each step, and the result will be worth every minute spent in the kitchen.

Keep all tools and bowls close at hand on the counter so the cooking flow stays calm, clean and steady from start to finish.

Instructions

Prep and Aromatics

1. 1Cook the polenta until thick
   Bring the water and salt to a boil in a heavy saucepan. Whisk in the polenta slowly, reduce the heat to low, and stir often for about 25 minutes until the grains are tender and the polenta pulls away from the sides of the pan.
   Look for Polenta is thick, smooth, and tender, and it holds its shape on the spoon.
   Tip Whisk the polenta into the water in a slow stream to prevent lumps from forming.
2. 2Slice and prep the aromatics
   While the polenta cooks, slice the mushrooms with a chef's knife, leaving a few whole. Finely chop the shallot, mince the garlic, and strip the thyme leaves from their stems. Grate the Taleggio on a box grater over a plate.
   Look for Mushroom slices are even, and the grated Taleggio falls in soft, pale shreds.
   Tip Chill the Taleggio for 10 minutes so it grates into clean shreds instead of smearing.

Every ingredient is evenly coated, fragrant and progressing at a steady gentle sizzle without sticking to the pan surface.

Take a moment to check the color, texture and aroma before moving on to the next stage.

Main Cooking Stage

3. 3Brown the mushrooms in garlic butter
   Melt 2 tablespoons of the butter in a black cast-iron skillet over medium-high heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they turn golden brown. Add the shallot, garlic, and thyme leaves, plus the remaining butter, and cook 2 minutes until foamy and fragrant.
   Look for Mushrooms are golden brown, and the butter turns foamy and smells nutty and garlicky.
   Tip Do not crowd the skillet, or the mushrooms will steam instead of browning.
4. 4Melt the Taleggio into the polenta
   Spoon the hot polenta into the center of the skillet, scatter the grated Taleggio over the top, and add a little more cheese. Stir with a wooden spoon until the cheese melts into the warm, smooth polenta and the mixture turns creamy.
   Look for Cheese has melted fully, and the polenta looks glossy and creamy.
   Tip Stir in a splash of hot water if the polenta stiffens before the cheese melts.

Every ingredient is evenly coated, fragrant and progressing at a steady gentle sizzle without sticking to the pan surface. Take a moment to check the color, texture and aroma before moving on to the next stage.

Final Glaze and Plating

5. 5Plate the polenta and mushrooms
   Transfer the cheesy polenta to rustic ceramic bowls. Top each portion with the garlic butter mushrooms, a sprinkle of grated Parmesan, and black pepper. Finish each bowl with a fresh thyme sprig and serve while warm.
   Look for Bowls are golden and creamy, with melted cheese and glossy mushrooms on top.
   Tip Serve immediately, because polenta thickens quickly as it cools.

Every ingredient is evenly coated, fragrant and progressing at a steady gentle sizzle without sticking to the pan surface. Take a moment to check the color, texture and aroma before moving on to the next stage.

Common mistakes

Take your time with each step, and the result will be worth every minute spent in the kitchen.

Keep all tools and bowls close at hand on the counter so the cooking flow stays calm, clean and steady from start to finish.

How to tell it’s done

Take your time with each step, and the result will be worth every minute spent in the kitchen.

Keep all tools and bowls close at hand on the counter so the cooking flow stays calm, clean and steady from start to finish.