Polenta Grigliata con Ragù di Funghi Selvatici, Tartufo Nero e Taleggio Stagionato (Italian Grilled Polenta with Wild Mushroom Ragù, Black Truffle and Aged Taleggio)

Grilled Polenta with Wild Mushroom Ragù, Black Truffle and Aged Taleggio

Story of the Dish

Grilled polenta is one of Northern Italy's oldest comfort foods. Before refrigeration became common, families would prepare a large pot of polenta, enjoy it creamy on the first day, then allow the leftovers to cool overnight. The following day, the firm polenta was sliced and grilled over wood-fired embers or cooked in cast-iron pans until crisp on the outside while remaining soft inside.

This practical tradition evolved into one of Italy's most beloved dishes. During autumn, when forests fill with porcini, chanterelles, and black truffles, grilled polenta becomes the perfect canvas for earthy mushroom ragù, melting cheeses, and aromatic herbs.

In this refined version, slices of golden grilled polenta support a rich wild mushroom ragù slowly cooked with shallots, garlic, fresh thyme, Marsala wine, and a touch of cream. A silky Taleggio fonduta melts over the mushrooms, while freshly shaved black truffle transforms this rustic mountain dish into an elegant restaurant-quality plate.

The contrast between the crisp exterior of the grilled polenta, the creamy cheese, the juicy mushrooms, and the perfume of fresh truffle makes every bite unmistakably Italian.

Recipe Information

Ingredients

Serves: 4

For the Polenta

2 cups Italian stone-ground yellow polenta

8 cups water

2 tsp kosher salt

2 tbsp unsalted butter

½ cup freshly grated Parmigiano Reggiano

Extra virgin olive oil for grilling

Wild Mushroom Ragù

10 oz fresh porcini mushrooms

8 oz chanterelle mushrooms

8 oz cremini mushrooms

2 large shallots, finely diced

4 garlic cloves, minced

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

½ cup dry Marsala wine

½ cup heavy cream

1 cup vegetable stock

2 tsp fresh thyme leaves

Salt

Freshly ground black pepper

Taleggio Fonduta

8 oz Taleggio DOP

½ cup heavy cream

2 tbsp whole milk

Garnish

Fresh black truffle, shaved

Fresh thyme

Parmigiano Reggiano

Extra virgin olive oil

Fresh cracked black pepper

Preparation

Cook the Polenta

Bring the salted water to a gentle boil.

Slowly whisk in the polenta, pouring it in a steady stream to prevent lumps.

Reduce the heat to very low and cook gently for approximately 45–50 minutes, stirring frequently with a wooden spoon.

When perfectly smooth, stir in the butter and Parmigiano Reggiano.

Spread the hot polenta onto a lightly oiled sheet pan to a thickness of about ¾ inch.

Allow it to cool completely, then refrigerate for at least two hours until firm.

Prepare the Mushroom Ragù

Clean the mushrooms carefully using a dry brush or damp cloth.

Slice the larger mushrooms while leaving the smaller chanterelles whole.

Heat the olive oil and butter in a large sauté pan.

Cook the shallots over medium heat until translucent.

Add the garlic and cook for another minute.

Increase the heat and add all the mushrooms.

Allow them to brown naturally before stirring too often.

Once lightly caramelized, pour in the Marsala wine.

Reduce almost completely.

Add the vegetable stock and thyme.

Simmer gently for about 15 minutes.

Finish by adding the heavy cream and cook another five minutes until the sauce becomes silky and coats the mushrooms beautifully.

Season with salt and freshly ground black pepper.

Prepare the Taleggio Fonduta

Heat the cream and milk gently in a saucepan.

Add the diced Taleggio.

Stir continuously over very low heat until completely melted.

Do not allow the mixture to boil.

The fonduta should be smooth, glossy and pourable.

Grill the Polenta

Cut the chilled polenta into rectangles or large triangles.

Brush lightly with extra virgin olive oil.

Grill over medium-high heat or use a cast-iron grill pan.

Cook approximately 4–5 minutes per side until a deep golden crust develops while the center remains creamy.

Plate the Dish

Arrange two grilled polenta slices on each warm plate.

Generously spoon the mushroom ragù over the top.

Pour the warm Taleggio fonduta around and partially over the mushrooms.

Finish with freshly shaved black truffle, grated Parmigiano Reggiano, thyme leaves, cracked black pepper, and a drizzle of exceptional Italian extra virgin olive oil.

For clean grilling, polenta must be cooked until fully hydrated, spread in an even layer, chilled until firm, and cut only when completely set. Brush lightly with olive oil and grill over strong heat so the surface caramelizes before the interior dries.

Wild mushrooms should be sautéed in batches so they brown rather than steam. Taleggio is added sparingly for richness, while black truffle belongs at the end, away from aggressive heat, so its aroma remains clear.

Chef Tips

Never wash wild mushrooms under running water; they absorb moisture and lose flavor.

Fresh black truffle should always be shaved directly over the hot dish just before serving.

Taleggio melts best over very low heat—boiling will cause it to separate.

Finish with a few flakes of Maldon sea salt for an extra layer of texture and flavor.

Wine Pairing

This dish pairs beautifully with a Barbaresco DOCG, whose elegant tannins complement the mushrooms and truffle without overpowering the creamy Taleggio.

For a white wine, an aged Friulano or Soave Classico offers beautiful minerality and balance.

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca