KITCHEN MAINS 10 MIN READ
My Addictive Cheesy Polenta
Mushrooms are the stars of this moment. Earthy, comforting and so tasty. Paired with crispy polenta, they make the kind of cozy, effortless dish that turns an ordinary dinner into something special.
KITCHEN MAINS 10 MIN
My Addictive Cheesy Polenta
Mushrooms are the stars of this moment. Paired with crispy polenta, they make the kind of cozy, effortless dish that turns an ordinary dinner into something special.
Evergreen
Seasonality has always guided my approach — in design, in entertaining, and in the kitchen. When you follow nature’s rhythm, everything becomes more intuitive.
With winter on the horizon, I’m craving cozy evenings by the fire and simple, comforting dishes that feel like a hug. Beware, this easy cheesy grilled polenta dish is highly addicting !
The Mushroom Family Race
In my family, mushroom foraging isn’t just an outing — it’s a tradition that marks the start of the colder months. We set out together, baskets in hand, wandering under golden leaves while the dogs zigzag ahead, far more excited than helpful.
Everyone races to spot the first mushroom. Who will shout “I found one!” the loudest — and before long, our baskets are filled with the earthy treasures of the season.
Then comes the less glamorous part: cleaning all those kilos of mushrooms. We turn it into a team effort, with a race to see who finishes first… and of course, there’s always a bit of cheating involved. And somehow, we still end up washing them twice. But honestly, these moments — simple, imperfect, joyful — are at the heart of how I live the season.
Ingredients
Serves 6
For the Polenta
- 250 g polenta
- 1 L water
- 25 g salted butter
- Parchment paper
- A pot
- Freshly grated Parmesan
For the Mushrooms Sauté
- Mushrooms — as many as your heart desires (I used the ones I foraged this autumn: girolles, but ceps, morels, chanterelles, any seasonal mix works beautifully)
- Speck or lardons
- Raclette cheese
- 2 tbsp olive oil
- 1 garlic clove
- 2 shallots
- 50 g cooked chestnuts
- Herbs: thyme, rosemary, sage
- Salt & pepper
- A skillet or a pan
A little Note
For the best mushrooms, skip the supermarket and go straight to your farmer’s market. You’ll find varieties that are fresher, more flavorful, and often picked just hours before. Talk to the growers — they’ll happily guide you to the most beautiful seasonal varieties. Freshness makes all the difference in both texture and taste.
Step-by-Step Method
I’ll be honest. I rarely follow receipes exactly. So, I have designed this one to be flexible. Trust your taste and add your own touche. That’s where the magic happens.
Cook The Polenta
01.
Bring the water to a boil, then slowly pour in the polenta while stirring.
Lower the heat, cover, and let it cook gently for 30 minutes, stirring oftten so it doesn’t stick.
Make it extra dreamy:
At the very end, stir in a knob of salted butter and fold in freshly grated Parmesan. It becomes creamy, rich, and deeply comforting.
Shape The Polenta
02.
Spread a sheet of parchment paper on your counter and pour the warm polenta in the center.
Fold the paper over it like a candy wrapper, rolling it back and forth to tighten it into a firm log. Refrigerate for 2 hours (or make it the night before).
Cook The Lardons
03.
Start with a cold pan: add the lardons before turning on the heat. As they warm up, they’ll release their fat. This smokiness will flavor the mushrooms beautifully.
Once crispy, set them aside on paper towel.
Sauté The Mushrooms
04.
Brush off the dirt (don’t soak them).
Using the same pan, add olive oil and once the pan is hot sauté the minced shallots and garlic until naturally caramelized (5-6 minutes). Add a splash of water if they brown too fast.
Mix in the chopped herbs and crushed chestnuts. Cook for 2–3 minutes.
Add the mushrooms and sauté over high heat for 4–5 minutes, letting them release their excess moisture. A pinch of salt when the mushrooms first hit the pan draws out moisture and intensifies flavor.
Don’t rush the sauté:
Let the mushrooms sear in a hot pan and don’t overcrowd — space gives you that golden, caramelized edge
Crisp The Polenta
05.
Take the chilled polenta log from the fridge and slice into thick pieces (2–3 cm).
In a hot pan with butter, grill each slice for 4–5 minutes per side until until they form a deep golden crust. That contrast — soft inside, crispy outside — is everything.
Top each with slices of raclette cheese, cover, and let melt for 2–3 minutes.
Serving becomes a little work of art, perfect for impressing your guests
This dish is best hot, right off the pan.
Serve directly from the pan, layer the crispy polenta with the glossy mushrooms on top, then finish with the smoky lardons.
A sprinkle of flaky salt adds the perfect crunch.
Encourage everyone to grab their portion, pass the pan around, and taste as they go — perfect for intimate conversations and relaxed dining.
TIPS FROM KS
For serving
Set the mood with a crackling fire in the background, dimmed lighting, and a few candles that make the dish feel like a true comfort experience. Add cozy plaids, soft cushions, and a few rustic wooden boards for serving. It makes the table feel inviting and tactile.
TIPS FROM KS
For serving
Set the mood with a crackling fire in the background, dimmed lighting, and a few candles that make the dish feel like a true comfort experience. Add cozy plaids, soft cushions, and a few rustic wooden boards for serving. It makes the table feel inviting and tactile.
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