Polenta Taragna with Mushrooms | Sonoma-Cutrer Vineyards

Name: Polenta Taragna with Mushrooms | Sonoma-Cutrer Vineyards
Ingredients: 4 1/2 cups of water; 4 cups low salt chicken stock; 3/4 tablespoon kosher salt plus more for seasoning the mushrooms; (2 1/2 cups) polenta taragna. Or you can use 2/3 buckwheat flour + 1/3 cornmeal 10 ounces Fontina or Taleggio cheese of semi-fat cheese; 8 ounces unsalted butter; Extra virgin olive oil; 8 ounces exotic, cultivated mushrooms such as Hen of the Woods and/or Trumpet Freshly ground black pepper; 1/4 cup chopped basil leaves

www.sonomacutrer.com

Discover Polenta Taragna with Mushrooms, a traditional Valtellina dish featuring buckwheat polenta and mushrooms, perfect for pairing with Sonoma-Cutrer Wines.

View full recipe on www.sonomacutrer.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonomacutrer.com.

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Ingredients

4 1/2 cups of water
4 cups low salt chicken stock
3/4 tablespoon kosher salt plus more for seasoning the mushrooms
(2 1/2 cups) polenta taragna. Or you can use 2/3 buckwheat flour + 1/3 cornmeal 10 ounces Fontina or Taleggio cheese of semi-fat cheese
8 ounces unsalted butter
Extra virgin olive oil
8 ounces exotic, cultivated mushrooms such as Hen of the Woods and/or Trumpet Freshly ground black pepper
1/4 cup chopped basil leaves