Montasio Polenta Diamonds



6 to 8 servings



2 cups (500 mL) polenta (course cornmeal)
6 cups (3 lbs. each) water
1/4 cup (50) butter
1 tbsp. (15) salt
olive oil for coating polenta diamonds
4 cups Tre Stelle® Montasio Cheese, shredded
1/2 cup (125) table cream
2 egg yolks
salt and pepper to taste
1 tbsp. (15) flour
2 tbsp. (25) butter
3 md. portobello mushrooms, stems removed and sliced
1 tbsp. (15) olive oil


In a medium non-stick skillet add olive oil and mushrooms, cook until lightly browned approximately 3 minutes; remove from heat and set aside.

In a large saucepan bring water to boil, add salt and reduce heat to a gentle boil. Add polenta in a slow steady stream while stirring constantly with a wooden spoon. Continue to cook and stir until polenta is thick - approximately 15 minutes. Remove from heat; add butter and 1 cup of shredded Montasio cheese and sautÉed mushrooms. Spoon polenta onto a buttered 9” x 12” cookie sheet and smooth with a dampened spoon. Meanwhile in a medium saucepan melt butter until lightly brown, add flour and stir until well mixed, approximately 2 minutes. Remove from heat, add egg yolks and stir well, slowly add cream and put back on medium heat while stirring continuously, add shredded Montasio in small spoonfuls and cook until small bubbles appear on the surface. Remove from heat.

Lightly coat polenta triangles with olive oil and place on indoor grill to warm or under broiler until lightly golden. Place portions on serving plates and top with Montasio cream sauce.

Makes 6-8 servings

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This recipe was provided by Tre Stelle

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