Polenta Log with Cheese Heart
Main course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 10 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This polenta log with a soft heart is a comforting and flavorful dish, perfect for autumn evenings. The polenta, prepared quickly and easily, encloses a stringy heart of taleggio cheese, which melts during baking in the oven. Accompanied by a creamy mushroom sauce, this dish is an explosion of flavors and textures. I often prepare it when I have guests for dinner, because it is easy to prepare in advance and always makes a great impression. A rich and tasty vegetarian alternative, ideal for those who love the flavors of Italian tradition.
Ingredients (10 ingredients)
-
1.6 l water
-
coarse salt
-
375 g instant polenta
-
350 g taleggio in pieces
-
1 tbsp extra virgin olive oil
-
250 g champignon mushrooms
-
1 clove garlic
-
200 ml cooking cream
-
100 ml milk
-
fine salt
Preparation (9 steps)
Polenta preparation
Pour the water into the Thermomix bowl, add the coarse salt and set 8 Min./100°C/speed 1.
Cooking the polenta
Add the instant polenta in a rain from the lid hole and cook for 8 Min./100°C/speed 3. Make sure the polenta is well blended and without lumps. If necessary, use the spatula to help mix.
Preparing the tin
Grease a plumcake tin well with extra virgin olive oil. Distribute half of the polenta on the bottom of the tin.
Filling with taleggio
Distribute the taleggio in pieces on the polenta base, pressing lightly. Cover with the rest of the polenta, until the mold is filled.
Baking in the oven
Pour a tablespoon of olive oil on the surface of the log. Bake in a preheated oven at 180°C for about 40 minutes.
Preparing the mushroom sauce
Cut the champignon mushrooms into slices. Insert the garlic into the bowl and chop for 3 Sec./speed 7. Add a drizzle of oil and cook for 3 Min./120°C/speed 1.
Cooking the mushrooms
Add the sliced champignon mushrooms to the bowl and cook for 5 Min./120°C/speed 1. Adjust salt.
Adding cream and milk
Add the cooking cream and milk to the bowl. Cook for 2 Min./90°C/speed 1.
Serving
Remove the polenta log from the oven and let it cool for a few minutes. Turn it over on a cutting board, cut it into slices and serve with the mushroom sauce.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Sara Santoro
3
Rezepte
0
Kochbücher
Allergens
- Milk
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Creamy Risotto with Radicchio and Taleggio
Main course
Chicken Rolls with Mushrooms and Fontina
Main course
Creamy Risotto with Chestnuts
Main course
Rustic Chicken with Chestnuts
Main course
Honey Pork Medallions with Braised Endive
Main course
Chicken with Autumnal Chestnuts
Main course
Cured Pork Neck with Apples and Caramelized Onions
Main course
Pork Loin with Apples Flavored with Rosemary
Main course