Pan-seared Tosella, Polenta and Mushrooms Trifolati


  • 3 pints water
  • ½ pound cornmeal
  • Kosher salt and pepper to taste
  • 3 ounces butter, divided use
  • 2 ounces grana Trentino cheese or Parmigiano-Reggiano, grated
  • 2 pounds fresh porcini, chanterelle, yellow foot or shitake mushrooms
  • 3 ounces olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon Italian parsley, chopped
  • 1 pound tosella cheese, cut in 4 slices


Bring two-thirds of the water to boil. Combine cornmeal with remaining water and add salt. Whisk into boiling water. Cook, stirring, 30 to 40 minutes. Remove from heat, adjust seasoning and add 2 ounces butter and grated cheese. Transfer to a buttered sheet tray.

Wipe the mushrooms with a moistened towel until they are clean and dry; slice.

Heat a third of the oil and garlic cloves in a large saute pan, add mushrooms and cook on medium-high heat until water released is absorbed. Discard garlic, add parsley and season with salt and pepper.

Sear both sides of the tosella in a nonstick saute pan heated with remaining butter. Sprinkle with salt and plate with mushrooms and a slice of polenta. Makes 4 servings.

Executive Chef Paolo Dorigato; Dolce Italian; Atlanta, Chicago and Miami