Soft Polenta with Mixed Mushrooms and Herbs

This is adapted from an Ottolinghi recipe.  The soft polenta topped with browned Portobello and oyster mushrooms scented with rosemary, thyme and tarragon is heavenly. You could add or substitute shitaki mushrooms for a variation. Use whatever meltable cheese you like – I used a hard goat’s cheese. This is the kind of recipe that begs for variation. You can buy the truffle oil at Dijon or leave it out altogether. I heated the leftovers in individual oven dishes with lids and it was as good the second day. 


Serves 4



– 4 Tbl. olive oil

– 300 g mixed fresh mushrooms, if they’re large, quarter or halve them

– 2 cloves of garlic, crushed

– 1 Tbl. fresh tarragon, chopped

– 1 Tbl. fresh thyme, chopped

– 1 Tbl. tuffle oil (optional)

– 2 cups vegetable stock

– ¼ cup plus 2 Tbl. polenta

– ¾ cup Parmesan cheese, grated

– 2 Tbl. butter

– 1 tsp. fresh rosemary, finely chopped

– 1 Tbl. parsley, finely chopped

– 50g goat cheese, cut as thinly as possible

– salt and pepper to taste



Heat 2 Tbl. of the olive oil over a medium high heat in a large skillet. When it’s hot add the garlic and half the mushrooms. Stir fry these a few seconds and then leave the mushrooms to brown, turning occasionally. If you move them around too much they won’t get that nice brown color that is so delicious.

Remove the mushrooms and set aside. Add the remaining 2 Tbl. olive oil to the skillet and return to the heat. Add the remaining mushrooms, cooking the same way as above. When browned return the first batch to the skillet along with the tarragon, thyme, truffle oil (if you are using it), salt and pepper. Stir well and cook another minute and then take off the heat and set aside.

Boil the stock in a pot and slowly add the polenta while stirring constantly. Lower the heat and cook stirring the polenta with a wooden spoon until it’s cooked through. This will take about 30-40 minutes. (You can use instant polenta for this recipe to speed things up.) If it becomes too thick you can add more stock or water.  You want the polenta to remain soft and a bit runny. Now add the parmesan, butter, rosemary, half the chopped parsley, salt and pepper to taste.

Heat the broiler and while it’s heating turn the polenta into an oiled glass or ceramic oven dish. Put the thinly sliced cheese on top and slide under the broiler to melt the cheese. When the cheese is melted spoon the mushrooms over the polenta and return to the broiler to heat the mushrooms. Take out of the oven and garnish with the remaining chopped parsley.

Buon Appetito!



Bubur Polenta Dengan Jamur dan Bumbu


Untuk 4 Orang

Bahan bahan:

– 4 Tbl. minyak olive

– 300 gr. jamur campur, potong setengah/seperempat kalau besar

– 2 siung bawang putih, ditekan

– 1 Tbl. daun tarragon, dipotong
– 1 Tbl. daun thyme, dipotong
– 1 Tbl. minyak truffle (kalau mau pakai minyak ini, bisa dibeli di Dijon)
– 2 cangkir stok sayur

– 1/4 cangkir dan 2 Tbl. polenta
– 3/4 cangir keju parmesan, di parut
– 2 Tbl. mentega
– 1 tsp.daun rosemary, dipotong halus
– 1 Tbl. daun parsley, dipotong halus
– 50gr. keju goat, di potong tipis sekali – pakai alat untuk keju
– garam dan merica secukupnya.


Cara Membuat :

Panaskan 2 Tbl. minyak olive di dalam wajan besar. Waktu panas, tambahkan bawang putih dan setengah jamur. Goreng berberapa menit sampai masak dan berwarna coklat. Jangan diaduk terlalu sering.

Keluarkan jamur dari wajan dan taruh di samping. Masak sisa jamur dan tambah sisa minyak kalau perlu. Waktu ini sudah masak, tambahkan jamur yang tadi sudah digoreng. Tambahkan bawang putih, daun tarragon, thyme, minyak truffle, garam dan merica. Simpan sedikit panas.


Rebus stok di dalam panci. Sedikit demi sedikit tambahkan polenta sambil terus diaduk. Kecilkan api dan masak, aduk terus dengan sendok kayu. Perlu waktu sedikit lama untuk masak, mungkin 30 – 40 menit, sampai polenta kental. Kalau terlalu kental, bisa tambah air, ini  harus serperti bubur dan lemas.

Waktu polenta sudah siap tambahkan keju parmesan, mentega, daun rosemary dan setengah daun parsley, garam dan merica.

Panaskan broiler (api atas) di dalam oven. Taruh polenta di dalam cetakan keramik untuk oven. Taruh keju di atasnya dan taruh di bawah broiler sampai keju cair. Keluar dari oven dan tambahkan campuran jamur dan masukkan kembali kedalam oven sebentar sampai jamur panas.

Keluar dari oven, dan hiasi dengan sisa daun parsley.


Siap dihidangkan!!



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