Fontina Polenta with Sauteed Porcini Mushrooms

Fontina Polenta with Sautéed Porcini Mushrooms

  • Author: Roz Corieri Paige | La Bella Vita Cucina





Mushroom Mixture

  • 4 Tbsp. extra virgin olive oil or butter
  • 2 (4-ounce) packages dried porcini mushrooms, reconstituted, drained, chopped
  • 1 8-oz. pre-sliced baby portobello mushrooms
  • 1 tsp. minced fresh thyme
  • ½ tsp. minced fresh oregano
  • 3 garlic cloves, chopped
  • ½ cup chicken broth (optional)
  • 1 tsp. salt
  • ¼ teaspoon black pepper


  • 2 cups whole milk
  • 1 cup chicken broth
  • 23 cups instant polenta (depending on the consistency you prefer)
  • 23 cups shredded fontina cheese, divided
  • 2 teaspoon salt


Prepare the mushrooms

  1. Heat oil/butter in a skillet over high heat.
  2. Reconstitute the dried mushrooms in hot water, drain and squeeze out excess water.
  3. Chop mushrooms.
  4. Add all of the mushrooms to the hot oil/butter and sauté for about 4 minutes.
  5. Add herbs and garlic; sauté 1 minute.
  6. Stir in broth (optional), salt, and pepper.

For the polenta

  1. In another large heavy saucepan, bring milk and 1cup of broth to a boil.
  2. Stir in polenta; cook 4 minutes, stirring constantly.
  3. Stir in half of cheese and salt.
  4. Divide polenta among 4 gratin dishes; top with remaining cheese.
  5. Broil 5 minutes in the oven set on ‘broil’.
  6. Top each serving with sautéed mushrooms.


  • I would like to thank my mother, now departed from this earth, for helping me plate and style the photography of these delicious Italian tarts.