Pancetta Boursin Polenta with Sauteed Mixed Mushrooms
Indulge in the rich and comforting flavors of Pancetta Boursin Polenta with Sautéed Mixed Mushrooms—a recipe that combines creamy polenta with the savory decadence of crispy pancetta and earthy mushrooms. This dish features polenta cooked to perfection in chicken stock, then luxuriously enriched with garlic-and-herb Boursin cheese, Parmesan, and butter for a velvety texture. The topping of golden-brown mixed mushrooms sautéed with garlic and thyme adds an irresistible depth of flavor, while a finishing touch of fresh parsley brightens the plate. Perfect for weeknight dinners or as an impressive side dish, this recipe is a harmonious blend of hearty and gourmet. Keywords: creamy polenta, pancetta, Boursin cheese, sautéed mushrooms, comfort food, gourmet dinner.
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Recipe Information
Ingredients
- 150 grams pancetta, diced
- 4 cups chicken stock
- 1 cup polenta (coarse cornmeal)
- 1 package Boursin cheese (Garlic & Fine Herbs or similar flavor)
- 2 tablespoons unsalted butter
- 1 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 300 grams mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, leaves only
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large non-stick skillet, cook the diced pancetta over medium heat until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate. Reserve 1 tablespoon of the rendered fat in the skillet.
In a medium saucepan, bring the chicken stock to a simmer over medium heat.
Once the stock is simmering, slowly whisk in the polenta in a steady stream to avoid clumps. Reduce the heat to low and cook, stirring frequently, until the polenta thickens and is tender, about 20 minutes.
While the polenta is cooking, return the skillet with reserved pancetta fat to medium heat. Add 1 tablespoon of olive oil to the pan.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are golden brown and have released their liquid, about 8-10 minutes.
Add the minced garlic, fresh thyme, salt, and pepper to the mushrooms. Cook for an additional 2 minutes, then remove the skillet from the heat and set aside.
Once the polenta is fully cooked, stir in the Boursin cheese, butter, grated Parmesan cheese, and half of the cooked pancetta. Season with salt and pepper to taste.
To serve, spoon the creamy polenta onto plates or bowls. Top with the sautéed mushrooms, the remaining crispy pancetta, and a sprinkle of fresh parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 6999 mg | 304% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 14.2 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1250 mg | 96% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
