I love to smother a heap of piping hot Polenta with slices of Fontina cheese and savory sauteed mushrooms. It is utterly comforting and not at all complicated to make. This dish is outstanding when made with fresh porcini mushrooms, but any mushroom will be fabulous, I like to use Crimini or Baby Bellas. Enjoy this northern Italian classic dish with a bottle of Podere Albiano Tribolo Orcia, a Tuscan gem!
See ingredients, directions and pairings.
1 cup Polenta
1 tablespoon Grass-Fed Butter or Miyokos European Cultured Plant-Based Butter
1/2 pound Mushrooms, rinsed, dried, and sliced
5 Slices of Fontina Cheese or Violife Provolone Plant-Based Cheese
1/2 a Shallot, chopped finely
3 tablespoons EVOO
1/2 cup Marsala Wine
2 teaspoons Fresh Thyme
Pinch of Sea Salt and Fresh Cracked Black Pepper, to taste