☰ menu   

Taleggio Polenta with Mushrooms and Bacon

Taleggio Polenta with Mushrooms and Bacon

Teresa Finney
This dish comes together quickly thanks to instant polenta. Cooking the bacon in the oven ahead of time is an extra time-saver.
Servings 4


  • 6 slices thick-cut bacon
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced shallots about 1 small shallot
  • 2 cloves garlic minced
  • ½ pound cremini mushrooms sliced
  • 2 cups chicken stock
  • 2 tablespoons unsalted butter
  • 1 cup instant polenta
  • 1 teaspoon kosher salt plus more to taste
  • 2 teaspoons ground black pepper plus more to taste
  • 4 ounces Taleggio cheese


  • ►Heat oven to 400°F. Line a baking sheet with aluminum foil. Set a wire rack on top of baking
  • sheet. Place bacon strips on wire rack and bake for 20 minutes or until bacon has rendered and crisped. Cool, roughly chop bacon, and set aside.
  • ►Drizzle olive oil in a medium skillet set over medium heat. Add shallots and cook until slightly translucent, about 3 to 4 minutes. Add garlic and stir. Add mushrooms to skillet and stir. Cook mushrooms until browned and tender, about 8 to 10 minutes. Remove from heat and set aside.
  • ►Bring 2 cups water, chicken stock, and butter to a boil in a large saucepan set over high heat. Slowly whisk in polenta. Stirring constantly, cook polenta until it begins to thicken, about 1 to 2 minutes. Remove from heat and stir in salt and pepper. Stir in Taleggio cheese using a wooden spoon until it melts.
  • ►Plate polenta and top with chopped bacon and mushroom mixture. Serve immediately.

Leave a Reply