Spring

Creamy Brie Polenta with Herby Mushrooms

June  4, 2021
0 Ratings
Photo by Sabrina Christina
Author Notes

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

  • Prep time 15 minutes
  • Cook time 40 minutes
  • serves 4
Ingredients
  • 1 liter water or stock
  • 1 cup Polenta
  • 1 cup Cubed Brie
  • 500 grams Button Mushrooms
  • 1/4 cup Butter
  • 2 tablespoons Butter
  • 1/4 cup Pecorino Cheese (grated)
  • 1/2 handful Chopped Fresh Parsley
  • 3 sprigs Thyme
  • 2 teaspoons Salt
  • 2 pinches Cracked Pepper
  • 3 tablespoons Olive Oil
  • 3 pieces Scallions
  • 1 handful Cherry tomatoes
In This Recipe
Directions
  1. Bring the water and or stock to a boil. While waiting prepare the mushrooms.
  2. 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.
  3. 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.
  4. 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.

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