Polenta, Fontina & Mushrooms

Simple to make and serve with Zinfandel - brace yourself! Life has NEVER been so good!


  • chicken stock  ·  8 cups 
  • ground polenta  ·  2 cups 
  • coarsely grated Fontina cheese  ·  4 cups 
  • butter (reserve half o sauté mushrooms)  ·  8 tablespoons 
  • granulated garlic  ·  2 tablespoons 
  • ground black pepper  ·  1 teaspoon 
  • Herbies Thyme Leaves (rubbed)  ·  1 teaspoon 
  • wild or domestic mushrooms, sliced or chopped thin  ·  2 cups 


You will need:

  • 9” spring-form pan, sprayed with cooking spray
  • 4-6 Quart heavy saucepan
  • 10” sauté pan

In a sauté pan, sauté mushrooms in butter until just tender. Remove and set aside.

In the large saucepan, bring the chicken stock and spices to a heavy simmer, slowly add the polenta, stirring constantly.

As polenta begins to thicken, add the butter and again, very slowly, the grated cheese…always stirring constantly.

This should take approximately 15-20 minutes.

When the polenta is very thick, pour one half of the mixture into the prepared spring form pan.

Add the sautéed mushrooms, making sure they are evenly distributed over the polenta.

Cover with remaining polenta and let sit at room temperature until firm. Approximately one hour.

[This can be kept in the refrigerator for up to three days before serving…tightly covered, of course!]

To serve: Bring the polenta (covered with foil) up to serving temperature in the oven…350 degrees for 30-40 minutes. Remove spring form and slice into serving size of choice. Ladle hot Summer Tomato Sauce over and garnish with fresh basil leaf or tiny mushroom.

Scandal Zinfandel

Scandal Zinfandel

Scandal is a single-vineyard, single-varietal, red Zinfandel wine from Dry Creek Valley.