The Bagatti Valsecchi Loggia: Gentle Pan-Seared Polenta Medallions with Wild Chanterelles and Taleggio Fonduta

Instructions

1. 1

   Place a small heavy-bottomed saucepan over low heat. Add 0.33 cup heavy cream and bring it to a gentle warmth without simmering. Whisk in 5 oz Taleggio cheese and 0.25 cup Parmigiano-Reggiano in small batches, stirring continuously until melted into a glossy, velvety fonduta. Season with a tiny pinch of 0.25 tsp sea salt and cracked black pepper. Keep warm on the absolute lowest heat, giving it an occasional gentle stir.

   6 min

   Tip: Taleggio melts like a dream, but excessive heat will break the emulsion; keep the flame barely kissing the bottom of the pot.

2. 2

   Set a large 12-inch heavy stainless steel or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. Once the butter foams and settles, arrange 12 oz wild chanterelle and cremini mushrooms in an even, uncrowded layer. Let them cook undisturbed for 4 minutes to achieve deep golden caramelization on the edges before tossing.

   5 min

   Tip: Mushrooms need breathing room to brown properly rather than steam; resist the urge to stir them during the first few minutes.

3. 3

   While the mushrooms begin their second side, place a second wide nonstick or well-seasoned carbon steel skillet over medium heat. Warm 1 tbsp olive oil and 1 tbsp unsalted butter. Add 8 fresh sage leaves and let them sizzle for 1 minute until crisp, then gently lower the 8 rounds of 1 lb prepared fine polenta tube into the scented fat. Pan-sear without moving them until a crackling, pale-gold architectural crust forms.

   7 min

   Tip: Moisture is the enemy of a crisp crust; ensure the polenta slices were patted thoroughly with a clean paper towel before meeting the hot pan.

4. 4

   Return your focus to the mushroom pan. Add 1 medium shallot and stripped leaves from 2 sprigs fresh thyme to the browned mushrooms, stirring for 1 minute until fragrant. Deglaze the pan with 0.33 cup dry white vermouth, scraping up any caramelized fond. Pour in 0.33 cup chicken brodo and simmer rapidly until reduced by half into a glossy glaze, about 3 minutes. Swirl in the remaining 1 tbsp unsalted butter off the heat.

   4 min

   Tip: Dry vermouth delivers botanicals that lift the earthy musk of wild chanterelles without the sharp, unintegrated acidity of raw white wine.

5. 5

   Carefully flip the polenta medallions using a thin fish spatula. Add the final 1 tbsp unsalted butter around the edges of the pan, basting the crisped tops with the foaming, sage-infused fat while the reverse side sears to an identical golden crispness.

   5 min

   Tip: Basting adds an even, nutty sheen across the surface that holds its crunch against the fonduta.

6. 6

   Pool a generous ladle of the warm Taleggio fonduta in the center of two warmed wide shallow bowls. Arrange the crisp, golden polenta medallions atop the cheese foundation. Spoon the glossy vermouth-glazed wild mushrooms over and around the medallions, topping each plate with the crisped sage leaves and a crack of fresh black pepper.

   3 min

   Tip: Always pre-warm your serving plates; cold porcelain will prematurely stiffen the delicate cheese fonduta.