Polenta con Funghi e Fontina | Mushroom and Fontina Polenta

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!

Receipt Date: September 16, 2020
Difficulty: Easy
Measurements: Imperial (US)

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


Bring 3 cups of water to a boil. Add a pinch of salt. Slowly stir in the polenta, a little bit at a time, so it does not become lumpy. Reduce heat to low. Continue stirring for 10 minutes, or as directed on the package depending on the type of Polenta, you are preparing. Stir in the butter, mixing well. If the Polenta becomes too thick, add a bit more water and stir vigorously. To make the sauteed mushrooms, heat the EVOO in a saute pan over medium heat. Add the mushrooms and the shallots and cook for 5 minutes. Pour in the Marsala wine and the thyme, reduce heat to low. Simmer, stirring occasionally, until the wine is reduced to a silky sauce and mushrooms are tender. Tip the polenta onto a platter in a large heap, use a spatula to smooth out the top to an even plateau. Arrange a layer of cheese on the plateau. Spoon the mushrooms on top of the cheese. Garnish with a couple of sprigs of thyme. Serve immediately.

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$54.00 750 ml

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