Polenta is a magical starch that really complements a variety of proteins, especially braised or stewed beef, lamb or even pork. In this preparation for Smoked Gouda and Porcini Mushroom Polenta, you will get a decadent, hearty dish packed with flavor.
Polenta
Polenta is very similar to grits, but technically made from a less-starchy yellow corn variety. This staple food in Italy is easy to find across the USA and can be cooked to be firm or creamy and can even be fried after preparation as well.
When buying polenta in stores, make sure when you buy the polenta it is not a “quick polenta” version. This is usually stated on the package, or can be identified by reading the instructions on the packaging. “Quick polenta” will have a cooking time of under 10 minutes, as opposed to regular polenta that should be in the 25-30 minute range. We have linked a version HERE on Amazon as well.
Flavor Makers
And what brings the flavor to the party? Two main items do the trick here – porcini mushrooms and smoked gouda cheese. Yep, your mouth is probably already watering.
Porcini Mushrooms: The mushroom variety is also Italian and lends a nutty, heavenly mushroom flavor to the polenta. We use dried porcini mushrooms and rehydrate them with water prior to using. You can order porcini mushrooms online HERE. We also use some of the water used to rehydrate the mushrooms as the cooking liquid for the polenta giving an extra burst of mushroom love!
Smoked Gouda: Smoked gouda is not an Italian cheese, but it adds some creamy, smoky, cheesy goodness that works perfectly here, as well. There are a variety of cheeses that work well with polenta (and not using cheese at all is also an option), but with the mushrooms and a rich, beef dish, the smoked gouda really won us over.
What to make with this Smoked Gouda and Porcini Mushroom Polenta?
We have several recipes that would be perfect to enjoy with this polenta. Check them out:
- Pork and Shiitake Mushroom Ragù
- Coq au Vin – Chicken in Red Wine
- Smoked Texas Beef Brisket
- Peppercorn Crusted Steak with Brandy Cream Sauce
- Beer Braised Beef Short Ribs (Coming Soon – sign up for our newsletter for updates!)
Enjoy!
We hope you enjoy this recipe for Smoked Gouda and Porcini Mushroom Polenta! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out?
- Olive Oil Mashed Potatoes with Olives
- Blood Orange Shrimp and Creamy Cheese Grits
- Parmesan Risotto and Mushroom Ragù Phyllo Cup Bites
- Italian-Style Meatloaf
- Parmesan Peppercorn Mashed Potatoes
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Smoked Gouda and Porcini Mushroom Polenta
Course: Side DishesCuisine: ItalianDifficulty: Easy4
servings1
hour40
minutes1
hour40
minutesIn this preparation for Smoked Gouda and Porcini Mushroom Polenta, you will get a decadent, hearty dish packed with flavor.
Ingredients
1 oz 1 dried porcini mushrooms
4 1/2 cups 4 1/2 water – divided
1 Tbsp 1 olive oil
1 Tbsp 1 fresh rosemary – finely chopped
1 1/2 cups 1 1/2 cream
1 tsp 1 kosher salt
3/4 cup 3/4 cup polenta*
1 cup 1 grated smoked gouda
2 Tbsp 2 butter
Directions
- For the Mushrooms
- Wash the dried mushrooms. Soak the mushrooms in 1 ½ cups of lukewarm water for 30 minutes. Carefully remove the mushrooms, dip them in another bowl of clean water then, briefly rinse and lay on paper towels or a clean kitchen towel to remove excess moisture. Strain ½ cup of the mushroom water through a fine sieve with cheesecloth – ensuring all dirt and sand is strained out and reserve that water for cooking. The rest of the mushroom water should be discarded.
- Heat a medium skillet on medium heat and add 1 Tbsp of olive oil. When hot, add the mushrooms and rosemary and a pinch of salt and pepper. Cook until the mushrooms are lightly browned, then remove from the pan and roughly chop into the size pieces desired.
- For the Polenta
- In a medium pot, bring the remaining 3 cups of water, the 1/2 cup of reserved mushroom water, cream, and kosher salt just up to a boil, then add polenta slowly while whisking. Whisk the polenta every couple of minutes for the first 6-8 minutes. When not whisking, put the cover on the pot but not completely, allowing a small amount of steam to escape.
- Cook for 30 minutes, stirring occasionally with a rubber spatula or wooden spoon, making sure the polenta does not stick to the bottom or sides. If the mixture gets too dry, add some more cream, milk or water in ¼ cup increments. When finished the polenta should be creamy and tender but have some mouthfeel.
- Stir in the mushrooms, cheese, and butter. Taste and, if needed, re-season with salt and pepper.
Notes
- Make sure when you buy the polenta it is not a “quick polenta” version. This is usually stated on the package, or can be identified by reading the instructions on the packaging. “Quick polenta” will have a cooking time of under 10 minutes, as opposed to regular polenta that should be in the 25-30 minute range.
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