Creamy Ricotta Polenta Topped with Sautéed Mushrooms and Leeks

If you’ve had polenta before then you know that it’s an Italian porridge made with a type of cornmeal. Once boiled it is often fried or baked. It’s creamy, delicious and of course I usually add cheese. Here I top it with a springy and flavorful mix of sautéed mushrooms and leeks.

Course Main Course

Cuisine Italian

Keyword creamy, leeks, mushroom, polenta, ricotta, wild mushroom

Prep Time 10

Cook Time 40

Servings

Calories 919kcal

Ingredients

1 cup whole milk
3 cups chicken stock
8 tablespoons unsalted butter, divided
¼ teaspoon kosher salt, plus additional for seasoning
1 cup polenta, or other medium grind cornmeal, not instant
1½ cups whole milk ricotta
Freshly ground black pepper, as needed
5 tablespoons extra-virgin olive oil, divided
1 large shallot, thinly sliced
1 medium leek, thinly sliced, whites only
1½ pounds mixed mushrooms, I used chanterelles, oyster, and shiitake, sliced
2 sprigs thyme
4 soft boiled eggs
1 tablespoon chopped chives
Handful flat-leaf parsley leaves

US Customary - Metric

Instructions

In a large saucepan over medium heat, whisk together the milk and chicken stock. Add 4 tablespoons of the butter and salt and bring to a boil. Slowly whisk in the polenta and cook, whisking constantly, until it begins to thicken, about 3 to 5 minutes.
Lower heat to medium-low and continue to cook the mixture, stirring occasionally, until the polenta becomes thick, about 20 minutes. Stir in the ricotta and season with salt and pepper.
Heat a large sauté pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the shallots and leeks and sauté until tender, about 4 minutes. Remove the leeks mixture to a medium mixing bowl and return the pan to heat.
Add the remaining olive oil and heat through then add the remaining butter and allow to melt. Add the mushrooms and thyme, sautéing until browned, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.
Divide the polenta among warmed bowls and top with mushrooms and leeks, egg and garnish with parsley and chives.

Nutrition