Polenta Taragna

Polenta Taragna, a classic Italian dish that’s both comforting and flavorful, is a staple in many Northern Italian households.

This rich and creamy polenta is infused with the earthy goodness of mushrooms, white wine, and aromatic spices, then topped with a blend of melted Parmesan and fontina cheese – a match made in heaven.

Ready Time

45 mins

Yields

5 servings

Ingredients

2 cups polenta
1/4 cup extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1/2 cup white wine
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 cup grated fontina cheese
1 tablespoon chopped fresh parsley

Instructions

Bring a large pot of salted water to a boil and gradually whisk in the polenta.

Reduce heat to medium, cover, and cook for about 20-25 minutes, stirring frequently, until the polenta is tender and creamy.

While the polenta is cooking, heat the olive oil in a large skillet over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes.

Add the white wine, beef broth, tomato paste, thyme, salt, and pepper.

Stir to combine and bring to a simmer.

Reduce heat to low and let it cook, uncovered, for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

Stir the grated Parmesan and fontina cheese into the cooked polenta.

Divide the polenta among individual plates, then spoon the mushroom sauce over the top.

Garnish with chopped fresh parsley and serve immediately.

Notes

Polenta Taragna is a hearty, comforting Italian dish that’s perfect for a chilly evening. Use a high-quality polenta for the best results, as it will yield a creamier final product.

Don’t rush the polenta cooking process, as it needs time to absorb the liquid and become tender.

When making the mushroom sauce, be patient and let it simmer for at least 10 minutes to develop a rich, thick flavor. For an added layer of flavor, use a good-quality white wine that you’d be happy to drink on its own.

Fontina cheese adds a nice nutty flavor to the dish, but feel free to substitute it with other melting cheeses if you prefer.

Make ahead: You can cook the polenta and mushroom sauce ahead of time, then reheat them when you’re ready to serve. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Polenta Taragna is a filling, satisfying dish, so you may want to serve it with a simple green salad to cut the richness.