White Polenta with Wild Mushrooms and Robiola Cheese
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds assorted mushrooms, such as chanterelles, shiitake, oysters and creminis, stems trimmed, shiitake stemmed and large mushrooms quartered
- Kosher salt and freshly ground pepper
- 6 1/2 cups milk
- 3 garlic cloves, minced
- 1 1/2 cups fine white cornmeal
- 5 ounces aged Robiola cheese, rind removed, cheese cut into 1/4-inch-thick slices
Instructions
White Polenta with Wild Mushrooms and Robiola Cheese serves 12 original recipe by Food & Wine.
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