This is a classic Italian style comfort dish.
4 cups Chicken Stock
1 cup uncooked Polenta
4 ounces Asiago Pressato DOP, coarsely grated
4 ounces Asiago D’Allevo DOP, coarsely grated
Extra Virgin Olive Oil
1 medium, onion
10 ounces Cremini Mushrooms, sliced
4 ounces Speck Alto Adige IGP, finely minced
¼ cup chopped Italian parsley
Large Wire Whisk
Mix cheeses together and set aside.
Bring stock to boil. Quickly whisk in polenta. Reduce heat to simmer and cook approximately 10-15 minutes. While polenta cooks, prepare mushroom ragout.
Thinly film sauté pan with extra virgin olive oil. Add onion and mushrooms. Cook until onion is golden brown. Add Speck Alto Adige IGP and parley.
Finish polenta. Add half the cheese to the polenta and stir through.
To serve ladle polenta into pasta bowls. Top with mushroom mixture. Garnish with remaining Asiago DOP cheeses.