My love for French and Italian food inspired me to create this dish. I grew up eating polenta. A staple in northern Italian cuisine. A peasant food. I had a bunch of button mushrooms in the fridge and thought to myself..hmmm. what to do. The creaminess of the brie adds a distinct flavor and pairs with the buttery herby mushrooms so well. E voila, this recipe was born. —Sabrina Christina
water or stock
Pecorino Cheese (grated)
Chopped Fresh Parsley
In This Recipe
Bring the water and or stock to a boil. While waiting prepare the mushrooms.
Heat a sauté pan on medium heat and add 2 tablespoons of butter and 3 tablespoons of olive oil. Once the butter bubbles add in your diced scallions, mushrooms and fresh herbs. Season with salt and pepper. Cook until golden and crispy. Set aside.
Once the liquid has begun boiling, slowly begin to pour in 1 cup of polenta and stir with vigor continuously for 30 minutes until its cooked through. Add in your brie and pecorino cheese in the last 5 min of cooking and stir until melted. Season to taste.
Add the rest of the butter into the polenta, and put a heaping pile on a plate and top it off with the mushrooms. Garnish with the cherry tomatoes. Serve warm and enjoy.