Jul 14 2026
Restaurants›La Grotta Ristorante›Secondo Recipe

Secondo Recipe

Inspired by La Grotta Ristorante
Time55m
Serves4

Polenta con Funghi Sauteed Wild Mushrooms & Herbs over Polenta with Fromage Blanc Sauce Lemon Infused Olive Oil

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Ingredients

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Polenta

Sautéed Wild Mushrooms & Herbs

Fromage Blanc Sauce & Lemon-Infused Olive Oil

Finish & Garnish

Method

Polenta

  1. 1

    Bring liquids to a simmer

    In a heavy-bottomed saucepan, bring 6 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp fine sea salt.

  2. 2

    Add the polenta

    Gradually whisk in 1 1/2 cups coarse cornmeal in a steady stream to avoid lumps. Reduce heat to low so the mixture is at a gentle simmer (barely bubbling).

  3. 3

    Cook and stir

    Cook, stirring frequently with a wooden spoon or heatproof spatula to prevent sticking, for 25–30 minutes until polenta is thick, creamy and grains are tender. If it becomes too thick, stir in up to 1/2 cup warm milk or water to loosen.

  4. 4

    Finish the polenta

    Remove from heat and stir in 2 tbs unsalted butter, 1/2 cup grated Parmigiano-Reggiano, 1/2 tsp freshly ground black pepper and adjust salt to taste. Cover and keep warm while preparing mushrooms.

Sautéed Wild Mushrooms & Herbs

  1. 5

    Prepare pans and aromatics

    Heat a large sauté pan over medium-high heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter until butter foams. Add the minced shallot and sauté for 1–2 minutes until translucent but not browned.

  2. 6

    Cook mushrooms

    Add the 20 oz mixed wild mushrooms in a single layer (work in two batches if your pan is small). Let mushrooms sear undisturbed for 2–3 minutes to develop color, then toss and continue cooking for another 3–4 minutes until they release liquid and begin to caramelize.

  3. 7

    Deglaze and season

    Add 2 thinly sliced garlic cloves and 1/4 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Cook until the wine has mostly evaporated, about 1–2 minutes.

  4. 8

    Finish mushrooms

    Stir in 1 tbs chopped fresh thyme, 2 tbs chopped parsley, 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon zest. Taste and adjust seasoning. Remove from heat and keep warm.

Fromage Blanc Sauce & Lemon-Infused Olive Oil

  1. 9

    Make the sauce

    In a bowl, whisk together 1 cup fromage blanc, 1 tbs fresh lemon juice, 1/2 tsp lemon zest, 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper and 1/2 tsp honey until smooth.

  2. 10

    Infuse the olive oil

    Slowly whisk in 3 tbs good-quality extra-virgin olive oil until emulsified. Taste and adjust acidity or salt. Keep chilled or at cool room temperature until plating.

Finish & Plate

  1. 11

    Plate the polenta

    Spoon a generous portion of the warm polenta into shallow bowls, creating a slight well in the center to hold mushrooms.

  2. 12

    Top with mushrooms and sauce

    Ladle a portion of sautéed wild mushrooms over each polenta serving. Dollop or gently spoon 1–2 tbs of the fromage blanc sauce around or over the mushrooms.

  3. 13

    Garnish and serve

    Drizzle a little extra-virgin olive oil or reserve a small spoon of the lemon-infused olive oil from the sauce over the dish for brightness. Scatter 1–2 tbs shaved Parmigiano-Reggiano and 1/2 cup microgreens or baby arugula as desired. Serve with lemon wedges on the side for additional squeeze.

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