Recipe: Mushroom and herb polenta | Style at Home

Ingredients

• 4 tablespoons olive oil
• 4 cups mixed mushrooms, very large ones halved
• 2 garlic cloves, crushed
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped thyme
• 1 tablespoon truffle oil
• Salt and black pepper
• 2-1/4 cups vegetable stock
• 1/2 cup polenta (instant or traditional)
• 3 ounces Parmesan, grated
• 2-1/2 tablespoons butter
• 1 teaspoon finely chopped rosemary
• 1 tablespoon chopped chervil
• 4 ounces Taleggio (rind removed), cut into 3/8-inch slices