Rustic Italian Truffle Mushroom Polenta Gratin !
It’s back to school and back to comfort food, so what better way to start the week than with this creamy truffle mushroom polenta gratin with caramelized onions ?! Before you know it the holidays will be here and we have to get ready for when company arrives.
So let’s test some delicious recipes you will want to share at your holiday table. I keep it simple and rustic even for special occasions, and this peasant dish of mushroom polenta is guaranteed to comfort even the fanciest pallets.
I only use a tiny dab of truffle infused butter to finish up the creamy polenta and infuse the dish with flavor. ( you can grab some here from Amazon ). Just like lobster, truffles are an acquired taste and it’s easy to go overboard; so start with just a little bit and add more as you go if desired. Keep in mind It could be overpowering.
Not a fan of truffles ? No worries, this dish is absolutely fantastic without the truffle addition, so you just skip the truffle butter, I won’t be offended. The mushroom and caramelized onion flavors are fantastic on their own, they really make a great pair all wrapped up in the fluffy polenta blanket.
Looking for a show stopper side dish everyone will love ?
This rustic mushroom polenta gratin is guaranteed to steal the show at any holiday table.
Truffle Mushroom Polenta Gratin Recipe
- 1 large onion thinly sliced organic
- 1/2 lb brown mushrooms sliced organic
- 1/3 c italian flat leaf parsley – roughly chopped
- 1 c corn meal organic
- 4 c water or coconut milk organic
- 1/4 c heavy cream or coconut cream organic
- 1 bay leaf
- 1/3 c smoked Mozarella cheese
- 2 tbsp extra virgin olive oil organic
- 1 tsp truffle butter
- Sea salt to your taste
- Heat up the olive oil in a large skillet and caramelize the onions using this Caramelized Onions Recipe. Once the onions are caramelized add the sliced mushroom and sauté them together for about 5 minutes until softened. Stir in the parsley.
- Meanwhile start the polenta: bring the water or milk to a boil then pour in the corn meal in a slow stream while whisking constantly. Add the bay leaf and a pinch of sea salt and allow the polenta to gently simmer away on low flame for 45 minutes, until thick and creamy. Stir often with a wooden spoon making sure it doesn’t stick. Remove from flame, discard the bay leaf and stir in the cream. Adjust seasoning to your taste and whisk in the truffle butter. Allow it to set while you preheat the broiler.
- Oil the bottom of a medium size, broiler proof gratin dish. Pour half of the mushroom and caramelized onion mixture on the bottom of the pan and top with the creamy polenta. Add the remaining of the mushroom and onions on the top and sprinkle with the cheese. Finish it up under the broiler flame until the cheese has melted and the mushrooms start to brown, 2-3 minutes. Serve hot as a side dish or main course.
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