Mushroom and herb polenta from Plenty (page 264) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jennifer_vszvd1 on March 07, 2026

    I used a mix of baby bella, porcini, shiitake, and oyster mushrooms. I soaked the dehydrated porcinis in sherry wine and used the wine in place of the truffle oil. I also substituted fontina for the taleggio. Great flavor!

  • Jane on January 17, 2025

    This is a very quick and easy dinner, if you use instant polenta. I had a lovely bag of mixed mushrooms but didn't want to go out into the cold for other ingredients, so went with what I had for the topping cheese (Brie rather than Taleggio) and herbs (sage). I also skipped the truffle oil. I think you could use this recipe as the basis with any herbs and melting cheese and it would still be excellent.

  • dosojosazules on July 18, 2024

    Enjoyed this. The polenta needed more flavor but I used water in place of vegetable broth. Otherwise really good and I don’t usually enjoy melted cheese

  • inflytur on January 27, 2020

    Excellent recipe. I used the Guardian online version of the recipe. Although it didn’t say so, it made only enough for two. I’m glad I wasn’t planning to have leftovers.

  • MollyB on September 12, 2018

    Very nice dish. It was a great way to showcase Taleggio; mushrooms and Taleggio go beautifully together. I adjusted the recipe some to accommodate a weeknight meal and a limited herb supply - I used pre-cooked polenta from the store, which I pan-fried until crispy. I topped that with thyme, garlic, and parsley then added the cheese and broiled. The mushrooms I cooked as written, but without chervil as I didn't have any. I would definitely make this again.

  • L.Nightshade on July 15, 2018

    We absolutely loved this dish, made it exactly as written. Served it as a main course on a chilly evening, with salad on the side. Definitely goes into my "do-again" list.

  • StoicLoofah on April 09, 2018

    Very tasty. Skipped the truffle oil and used veggie stock. Mix the garlic and herbs into the polenta well: it's easy for the garlic to clump and look just like the polenta.

  • clcorbi on October 27, 2017

    I thought this dish had nice flavor, but neither of us really loved it as much as others have seemed to. I did make a couple of changes--I omitted the truffle oil and chervil from the mushroom mixture, and substituted sage and a bit of nutritional yeast (to add some umami that was lost from the truffle oil). I also cooked the polenta in chicken stock rather than vegetable. Otherwise, I followed the recipe as written. I thought the polenta was really luscious cooked this way and would make that component again. My issue with the dish as a whole is just that the textures were so one-note. I might have preferred serving the mushrooms (which were amazing) on a crisp flat bread or even over squares of pan-fried polenta, just to get some textural variation.

  • twoyolks on January 20, 2016

    This was much better than what I expected it to be. The vegetable stock is non-traditional in polenta but, combined with the butter and parmesan, worked really well. The mushrooms were also quite good. I'd probably cook the mushrooms longer than I did to get them a bit more caramelized. I did use truffle oil but I added a lot less than was called for. It complimented the mushrooms well without overpowering them.

  • rubytuby on August 23, 2015

    I love this recipe. It's easy to adapt to make it simpler. I usually just make the polenta in one pot, cook the mushrooms and herbs in another pan, and combine them at the end. I don't bother with the Taleggio or broiling it at the end. I use truffle oil if I have it, but it's not necessary, and I often use dried rosemary instead of fresh. I haven't been able to find chervil in the grocery store so I don't use that either. This is a great warming, comforting meal on a cold night.

  • Barb_N on October 28, 2014

    I used homemade chicken broth and herbs from my container garden (now indoors)- this gave me all the umami I needed. Then I topped the polenta with a melty-stinky cheese (a Saint Alban?) so I skipped the truffle oil. As it's almost November I had hardy herbs- parsley, sage, rosemary, and thyme (really). Served with sauteed spinach for aa simple meal.

  • Bloominanglophile on October 03, 2014

    I love polenta, and really enjoyed this version with all the herbs. I did read TrishaCP's comments (thanks!), and also decided to eliminate the truffle oil. Other changes I made: chicken stock instead of vegetable stock, a bit less parmesan, and shavings of Fontina instead if 4 oz. Taleggio. My mushrooms consisted of a mix of button, cremini and shiitakes. I served this with the Marinated Pepper Salad with Pecorino.

  • TrishaCP on June 27, 2013

    So, I think there are two ways you can go with this recipe. One way, the "as is" way, is to include the truffle oil, which probably tastes amazing with the Taleggio and the mushrooms. (He calls for mixed, but I used baby portobellos, boring but what I had on hand, and they were fine.) However, I didn't use the truffle oil, because the reason I made this recipe was to take advantage of the fact that my chervil came back in my garden, and that my thyme, rosemary, and tarragon are also still going strong. The second way, which was how I made it, the herbs shine through (I think their flavor would get blown out by the truffle oil) and I loved it. (Tarragon was the strongest flavor.) Either way, be careful of the salt- both cheeses add quite a bit to the final dish, and depending on the type of stock you use, your polenta may not need it. But this dish was very good if you are a cheese and mushroom lover.

  • annapanna on February 03, 2013

    I made this as described, including the truffle oil which gives a nice touch, but I left out the parmesan, because I don't like it. We enjoyed this polenta, but for my taste there were too many different herbs. If I make it again I will just choose one or two.

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