Polenta with sautéed mushrooms and taleggio

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Button mushrooms150 g
• Chanterelles80 g
• Taleggio40 g
• Garlic1 clove
• Parsleyto taste
• Mixed salad greens60 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: September – November

Method

1. Bring the water for the polenta to the boil. Meanwhile clean the button mushrooms and chanterelles by trimming the earthy stem ends and brushing them or wiping with damp kitchen paper, without washing them; slice the button mushrooms and leave the smallest chanterelles whole.
2. Salt the water once boiling and pour in the polenta in a thin stream, whisking so no lumps form; cook over low heat for 10 minutes, stirring often, until thick and creamy.
3. Meanwhile heat the oil in a frying pan over medium-high heat with the crushed garlic clove and sauté the mushrooms for 8 minutes, stirring, until their liquid has evaporated and they are golden; season with salt and black pepper and discard the garlic.
4. Dice the Taleggio, removing the rind if it is too hard.
5. Pour the hot polenta onto the plate, top with the mushrooms and the Taleggio, which will melt in the heat, and finish with chopped parsley.
6. Serve with the mixed salad, washed and seasoned with a pinch of salt.