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Portobello and Religieuse polenta

4 to 6 portions


  • 30 ml (2 tbsp.) butter
  • 2 French shallots, chopped
  • 2 cloves garlic, chopped
  • 2 portobello mushrooms, sliced
  • Salt and freshly ground pepper
  • 15 ml (1 tbsp.) fresh thyme, chopped
  • 375 ml (1½ cups) chicken stock
  • 500 ml (2 cups) milk
  • 180 ml (¾ cup) fine corn meal (polenta)
  • 155 g (5½ oz.) Religieuse cheese, grated


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  • In a large skillet over high heat, melt the butter and sauté the shallots, garlic and mushrooms for 4 to 5 minutes. Season with salt and pepper. Add the fresh thyme. Set aside.
  • In a saucepan, bring the chicken stock and milk to a boil. Whisk in the corn meal very slowly. Cook for 3 to 4 minutes, stirring. Remove from heat. Add ¾ of the grated cheese. Stir and season to taste.
  • Serve with the the mushroom mixture and the rest of the grated Religieuse.



  • La polenta se conserve au réfrigérateur 4 à 5 jours.

You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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