Cheesy Polenta with Roasted Mushrooms

This dish takes inspiration from Southern cheese grits and adds a bit of Hudson Valley flair. Chaseholm Farm Gruyere and Tomme add depth to the polenta balanced by the earthiness of roasted oyster mushrooms. It can live as a side to a meal or stand up on its own as the main attraction.

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour and 5 minutes


For the Roasted Mushrooms:

2 pounds Bulich Mushroom oyster mushrooms, roughly torn

½ cup olive oil

12 Greenville Farm garlic cloves, smashed

6 sprigs Rockhedge Farms thyme

6 sprigs Rockhedge Farms sage

Maine sea salt and red pepper flakes, to taste


For the Polenta:

8 cups Ronnybrook Farm Creamline milk

4 cups water

1 Greenville Farm garlic clove, minced

3 cups Farmer Ground organic polenta

6 ounces Chaseholm Farm Alpage Gruyere

6 ounces Chaseholm Farm Stella Vallis Tomme

Maine sea salt, to taste


  1. Roast the mushrooms: Preheat the oven to 450°. On a sheet tray, toss the roasted mushroom ingredients to combine. Roast in the oven, tossing halfway through, until golden brown and tender, 45 to 50 minutes.
  2. Meanwhile, prepare the polenta: In a large pot, combine the milk, water and garlic over medium heat and bring to a simmer. Whisk in the polenta and cook, whisking constantly until thickened and tender, 25 to 30 minutes.
  3. Remove from the heat and stir in the cheeses until melted. Season with salt, then divide between bowls. Top each with some of the roasted mushrooms, then serve.

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