📝 About This Recipe
Hailing from the rugged mountains of Northern Italy, Polenta Valsugana is a beloved staple that brings the warmth of the hearth to your table. This recipe transforms quick-cooking maize into a velvety, sun-colored canvas topped with a savory, earthy wild mushroom ragù and melted alpine cheese. It is the ultimate comfort food—rich, deeply satisfying, and redolent of the Italian Alps.
🥗 Ingredients
The Polenta Base
- 250 grams Polenta Valsugana (Pre-cooked cornmeal) (one standard half-pack)
- 1 liter Water (can substitute half with chicken stock for more flavor)
- 1 tablespoon Sea salt (to taste)
- 50 grams Unsalted butter (cold and cubed)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
Wild Mushroom Ragù
- 2 tablespoons Extra virgin olive oil
- 500 grams Mixed mushrooms (Porcini, Cremini, Shiitake) (cleaned and sliced)
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Fresh thyme (leaves only)
- 1/4 cup Dry white wine (such as Pinot Grigio)
- 2 tablespoons Heavy cream (optional, for silkiness)
Finishing Touches
- 100 grams Fontina Val d'Aosta cheese (thinly sliced or cubed)
- 1 tablespoon Fresh parsley (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the mushroom ragù. Heat the olive oil in a large skillet over medium-high heat until shimmering.
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2
Add the sliced mushrooms to the skillet in a single layer. Let them brown undisturbed for 3-4 minutes to develop a deep golden crust and intense flavor.
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3
Stir the mushrooms, then add the minced garlic and fresh thyme. Sauté for another 2 minutes until the garlic is fragrant but not burnt.
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4
Deglaze the skillet with the white wine, scraping up any browned bits (fond) from the bottom. Let the wine reduce by half.
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5
Stir in the heavy cream if using, season with salt and pepper, and turn the heat to the lowest setting to keep warm while you make the polenta.
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6
In a large, heavy-bottomed pot, bring 1 liter of salted water to a rolling boil.
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7
Once boiling, begin whisking the water vigorously. Slowly pour the Polenta Valsugana into the water in a thin, steady stream to prevent any lumps from forming.
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8
Continue to stir with a wooden spoon for about 8 minutes. Polenta Valsugana is pre-cooked, so it thickens much faster than traditional cornmeal.
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9
When the polenta starts to pull away from the sides of the pot and has a smooth, creamy consistency, remove it from the heat.
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10
Vigorously beat in the cold cubed butter and the grated Parmigiano-Reggiano until the polenta is glossy and decadent.
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11
Immediately pour the hot polenta onto a large wooden board or into individual shallow bowls.
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12
Quickly press the slices of Fontina cheese into the hot polenta so they begin to melt into the grains.
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13
Spoon the warm mushroom ragù generously over the center of the polenta.
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14
Garnish with fresh parsley and an extra crack of black pepper. Serve immediately while the cheese is gooey and the polenta is soft.
💡 Chef's Tips
For the smoothest texture, always pour the polenta into the water slowly while whisking constantly; never dump it in all at once. If the polenta becomes too thick before serving, whisk in a splash of hot water or milk to restore its creaminess. Always use a wooden spoon for stirring polenta; it's the traditional Italian way and handles the heavy mass better than plastic. Don't skimp on the salt in the boiling water; polenta is a neutral grain and needs proper seasoning from the start to taste its best. If you have leftovers, pour them into a rectangular tin, let them set in the fridge, then slice and pan-fry the squares in butter the next day.
🍽️ Serving Suggestions
Pair this dish with a glass of medium-bodied red wine like a Nebbiolo or a Barbera d'Alba. Serve alongside a crisp arugula salad with a sharp lemon vinaigrette to cut through the richness of the cheese. This makes an excellent bed for braised meats like Osso Buco or Italian sausages with peppers. For a lighter touch, serve with a side of sautéed garlicky kale or roasted root vegetables. Finish the meal with a simple espresso and a piece of dark chocolate.