Polenta, Funghi e Formaggio
Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.
Enjoy this month's pairing for Girlan 448 S.L.M Vernatsch IGT Dolomiti featured in the 4-bottle red and 6-bottle mixed case for March 2026.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Polenta, Funghi e Formaggio
Polenta with Oyster Mushrooms, DOP Fontina, and Crispy Speck Chips
Serves: 4
Ingredients
Salsa al formaggio
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150 g milk
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100 g DOP Fontina, grated
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20 g butter
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10 g all-purpose flour
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Nutmeg, to taste
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Freshly ground pepper
Polenta
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400 g polenta
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1200 ml water
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Salt, to taste
Topping
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300 g oyster mushrooms, cleaned and cut into bite-sized pieces
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25 g extra-virgin olive oil
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25g butter
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100 g thinly sliced speck
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Salt, to taste
Method
Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper. Arrange the thin speck slices in a single layer and bake for 8–10 minutes, until golden and crisp. Set aside to cool; they will become even crunchier as they rest.
Heat the olive oil in a wide skillet over high heat. Add the oyster mushrooms, season with a pinch of salt, and sauté until tender and slightly caramelized, about 10–15 minutes, finish with butter. Add a splash of wine if needed to help them cook evenly.
Bring the water to a boil in a heavy pot. Slowly whisk in the polenta to prevent lumps, season with salt, and cook according to the package instructions until creamy.
In a small saucepan, melt the butter with the flour over medium heat, stirring until lightly browned. Remove from heat and gradually whisk in the milk, then return to the stove and cook 3–4 minutes until thickened. Stir in the grated Fontina until melted, finishing with a pinch of nutmeg and freshly ground pepper.
Spoon the creamy polenta onto warm plates. Add a small ladle of the cheese sauce. Top with a few sautéed oyster mushrooms and scatter the speck chips over the surface. Finish with a light drizzle of extra-virgin olive oil. Serve immediately.
Buon Appetito!
