Ingredients
1½ cups whole milk
2 cups water
1 teaspoon salt, plus additional to season
2/3 cup instant polenta
3 oz Gorgonzola, chopped into large pieces
3 oz Taleggio, remove rind; chop into large pieces
3 oz Fontina Val d’Aosta, coarsely grated
1 cup grated Parmigiano-Reggiano cheese
3 tablespoons olive oil
1 lb chanterelle mushrooms, cut into ½-inch pieces
Freshly ground black pepper
3 cloves garlic, finely chopped
10 sage leaves
1 tablespoon butter, at room temperature
Preparation
Make polenta: In a deep pot over medium heat, bring milk, water and salt to just under a boil. Slowly pour in polenta while constantly whisking. Once polenta is fully incorporated, reduce heat and gently simmer, whisking often, until grains are tender, about 5 minutes. Add water as necessary, to keep polenta loose. Add cheeses and stir until melted, about 3 minutes.
Make mushroom ragout: Heat olive oil in a large frying pan over high heat. Once oil is very hot, add mushrooms and season with a pinch of salt and pepper. Sauté mushrooms until liquid is released, about 2 minutes. Continue cooking until liquid evaporates and mushrooms brown, about 8 minutes more. Add garlic and sage and sauté until aromatic, 1-2 minutes. Add butter and cook until melted, about 30 seconds. Remove pan from heat and serve mushrooms over polenta.
