Gratinated polenta and porcini mushroom terrines

Name: Gratinated polenta and porcini mushroom terrines
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4
Ingredients: Porcini mushrooms 7 oz; Garlic 1 clove; Extra virgin olive oil 2 ½ tbsp; Black pepper to taste; Fine salt to taste; Thyme to taste; Scamorza (provola) cheese 6 oz; Corn flour 3 cups; Water 6.3 cups; Coarse salt 1 pinch

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564

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 564
Carbohydrates g 73.2
of which sugars g 3.2
Protein g 20.3
Fats g 21.2
of which saturated fat g 7.84
Fiber g 3.9
Cholesterol mg 43
Sodium mg 623

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 5 min
Makes: 4 pieces
Cost: Low

PRESENTATION

Golden color and a gentle crunch make gratinated polenta and porcini mushroom terrines a favorite at any family table. These individual terrines really stand out—soft layers of creamy polenta and tender porcini mushrooms create a delicious flavor combination that's warm and welcoming. Each bite brings a rich and nice balance, where creamy and hearty come together with mild cheese to keep it all perfectly moist. For a vegetarian dinner, this polenta recipe feels a little fancy yet still great for everyday meals. Handy size means easy servings, whether for a sit-down weeknight meal or when company drops by. Families who want comfort and taste without fuss find themselves reaching for this easy polenta recipe again and again—it's pretty much a go-to for anyone who loves simple, reliable food.

Busy days usually call for dishes you can count on, which is why gratinated polenta and porcini mushroom terrines fit right into active family life. The soft texture mixed with a creamy finish gives that unbeatable "good food" feeling...easy to enjoy, since each portion is already neatly set. These terrines work well topped with chopped herbs or a sprinkle of cheese (kids tend to like extra cheese here!). Since this polenta recipe lets you highlight seasonal mushrooms, it's great for autumn dinners or weekend gatherings that need something tasty without a lot of work around the table. Want something a bit different? Simple to customize by swapping herbs or adding a dash of pepper—nice way to make it your own. Because it's a dependable, real family favorite, folks often ask for polenta cooking tips or even the quick details when they try it. For anyone looking for a delicious and easy polenta recipe that brings real satisfaction, this terrine covers all the bases with good looks, welcoming flavors, and easy versatility. Families love the look, the taste, and how this dish feels like a little special event every time.

INGREDIENTS

564

Calories per serving

Ingredients for 4 terrines with an 8-inch diameter: Porcini mushrooms 7 oz (200 g); Garlic 1 clove; Extra virgin olive oil 2 ½ tbsp (30 g); Black pepper to taste; Fine salt to taste; Thyme to taste; Scamorza (provola) cheese 6 oz (170 g)

for the polenta: Corn flour 3 cups (350 g); Water 6.3 cups (1.5 l); Coarse salt 1 pinch

Preparation

How to prepare Gratinated polenta and porcini mushroom terrines

To prepare the polenta and porcini mushroom terrines, start by making the polenta. In a large pot, pour the water, add the coarse salt 1, a drizzle of oil, and bring it to a boil. Then gradually pour in the polenta flour 2 while stirring initially with a whisk to obtain a lump-free mixture 3.

Continue by stirring the polenta with a spatula 4 or a wooden spoon to mix it well. When the polenta is ready, pour it onto a tray lined with parchment paper 5, and level the surface 6. You need to achieve a thickness of about 0.4 inches, then let it rest at room temperature.

Meanwhile, focus on How to Clean Porcini Mushrooms: using a small knife, remove the excess soil from the stem 7 and clean the entire mushroom with a slightly damp cloth 8. At this point, slice the porcini mushrooms, not too thinly 9.

In a pan, place the oil and garlic, and let it brown, then add the mushrooms 10 and let them stew for about 8-10 minutes; then salt, pepper, remove the garlic and add the thyme leaves 11. Once the polenta is cold, cut the scamorza cheese into cubes 12 and start composing the terrines.

Grease the bottom of the terrine 13 and using a pastry cutter, cut out 4 discs of 2.75 inches 14 and 4 of 3.15 inches. Assemble the terrines by placing the smaller disc at the bottom 15,

then the porcini mushrooms 16, the scamorza cheese cubes 17, and finally the larger polenta disc 18.

Finish the terrines 19 with the remaining scamorza cheese and gratinate for about 10 minutes in a static oven at 392°F 20 (if using a convection oven, bake for about 6 minutes at 356°F). Remove from the oven 21 and serve the polenta and porcini mushroom terrines while hot.

Storage

We recommend consuming the gratinated polenta and porcini mushroom terrines as soon as they are ready, but if there are leftovers, you can store them in the refrigerator, closed in an airtight container, for up to a couple of days. Alternatively, you can freeze them.

Tip

To add a special touch to the recipe, we used more sought-after mushrooms like porcini, otherwise, other types of mushrooms like champignons or honey mushrooms will work just fine. For cheese lovers, suggest a variation with mild gorgonzola or Roquefort instead of the mushrooms! All these are vegetarian dishes, but if you want, you can also add meat, sausage, or ham to the preparation.

For the translation of some texts, artificial intelligence tools may have been used.