Creamy Polenta

  • 10 minutes
  • Starter
  • Easy
  • 4 persons


1. Clean and cut the mushrooms.
2. Put the mushrooms, water, garlic and a pinch of salt into a pot and boil for 2-3 minutes. Strain the mushroom mixture and leave aside.
3. Keep the cooking water and bring to the boil again. Slowly add the polenta to the cooking water and stir.
4. Add Président® Slightly Salted Butter and Président® Grated Emmental. Stir for a few minutes until the cheese melts.
5. Pour the Creamy Polenta onto the plate. Add the mushrooms and cayenne paper on top. Serve warm. Enjoy. Avec Plaisir.


You may want to pan-fry the mushrooms with parsley, garlic and butter until gold. And then serve them on the top of polenta.

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