Crispy Polenta Bites with Taleggio & Mixed Mushrooms




A swoon-worthy tangle of rich, earthy mushrooms and buttery imported Taleggio cheese top pan-seared polenta slices in this easy party app or side dish.   The secret to the speedy prep? Pre-cooked tubes of polenta found in your supermarket’s pasta section! We use plain here but flavored varieties would put a delicious twist on this dish too.

No Reviews


Adjust Servings
1 18oz tube of pre-made polenta
4 tsp olive oil, divided
3/4 lb imported Taleggio cheese, cut into 10 slices
4 oz package mixed gourmet mushrooms
1 large shallot, minced
2 tsp chopped fresh rosemary, additional for garnish
1/2 tsp kosher salt
1/8 tsp black pepper
Hot pepper flakes for garnish


Using a sharp knife, trim the rounded ends of the polenta tube (and reserve for another use), slice polenta into 10, 1/4” thick flat slices.
Mark as complete
Heat 1 TB olive oil in a large skillet over medium high heat. Cook polenta slices for 3-4 minutes per side until browned and crispy, working in batches if needed. Remove to a paper towel lined plate and immediately top each with one slice Taleggio cheese.
Mark as complete
Add remaining tsp olive oil to the pan and sauté mushrooms, shallot, rosemary, salt and pepper for 7-8 minutes or until softened and lightly browned. Pile 1 heaping TB of warm mushroom mixture on each polenta slice, garnish with rosemary and hot pepper flakes and serve.
Mark as complete


Tip: For the crispiest results its best to pan fry the polenta slices just before serving. To make things easier for a party, the mushroom mixture can be made up to one day ahead and reheated when ready to serve.

Leave a Reply