Jul 13 2026
Restaurants›Paris Bistro›Polenta Fondue Recipe

Polenta Fondue Recipe

Inspired by Paris Bistro
Time45m
Serves4

Soft corn meal sautéed with wild mushrooms, artichokes, and truffle oil.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Polenta

Vegetable Mixture

Method

Prepare the Polenta

  1. 1

    Cook the Cornmeal

    In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Once boiling, gradually whisk in the cornmeal, stirring constantly to prevent lumps.

  2. 2

    Simmer and Stir

    Reduce heat to low and continue to cook the polenta, stirring frequently, for about 20-25 minutes until thickened. Add butter, salt, and black pepper, stirring until the butter is melted and everything is combined.

  3. 3

    Add Cheese

    Stir in the grated Parmesan cheese until melted and smooth. Remove from heat and set aside.

Prepare the Vegetable Mixture

  1. 4

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

  2. 5

    Add Mushrooms

    Add the wild mushrooms to the skillet and cook for about 5-7 minutes until they are softened and browned.

  3. 6

    Add Artichokes and Truffle Oil

    Stir in the artichoke hearts and truffle oil, cooking for another 2-3 minutes until heated through. Season with salt and pepper to taste.

  4. 7

    Finish with Parsley

    Remove from heat and stir in the chopped fresh parsley.

Combine and Serve

  1. 8

    Serve the Fondue

    In a large serving dish, layer the creamy polenta and top with the sautéed mushroom and artichoke mixture. Drizzle with additional truffle oil if desired. Serve warm.

More from Paris Bistro