Dairy Farmers of Canada

Polenta made with Old Cheddar and Topped with Caramelized Shallots and Mushrooms

This is the Polenta made with Old Cheddar and Topped with Caramelized Shallots and Mushrooms recipe.

  • Prep: 1 h 15
  • Cooking: 30 min
Yields 4 servings
polenta made with old cheddar and topped with caramelized shallots and mushrooms


  • 1 cup (250 mL) chicken broth or vegetable stock
  • 1/2 tsp (2 mL) fresh thyme or a pinch of dried thyme
  • 3 tbsp (45 mL) cornmeal
  • 1/2 cup (125 mL) shredded Canadian Old Cheddar
  • 3 tbsp (45 mL) butter
  • 3 shallots quartered
  • 3 cups (750 mL) small white mushrooms halved
  • 1 1/2 tbsp (22 mL) maple syrup or honey or brown sugar
  • 1/2 cup (60 mL) red wine
  • 2 tbsp (30 mL) balsamic vinegar
  • Salt and freshly ground pepper
  • Butter for pan
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Butter a loaf pan.

In a saucepan, heat stock to boiling, add thyme and pepper to taste. Gradually add cornmeal, whisking constantly. Reduce heat to low and let simmer 8 to 10 minutes, stirring frequently. Remove mixture from heat, add cheese and stir until completely melted.

Spread mixture in loaf pan. Let stand at room temperature for at least 1 hour or until polenta is firm.

In the meantime, melt butter in a skillet over medium heat and brown shallots and mushrooms. Add maple syrup and stir until vegetables are caramelized. Deglaze pan with wine and vinegar and boil to reduce by half. Salt and pepper to taste.

Cut polenta into 4 equal pieces using a knife or pastry cutter. Top with shallot and mushroom mixture. Garnish with a wedge of cheese and a sprig of thyme.


Ideally, polenta should be prepared ahead and mushroom and shallot mixture just prior to serving.

For a change of taste, try with Canadian Swiss, Gouda, etc.

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Nutritional information

Per serving
Energy: 231 Calories
Protein: 7 g
Carbohydrate: 16 g
Fat: 14 g
Fibre: 1 g
Sodium: 440 mg

Top 5 Nutrients

(% DV*)
Calcium: 13 % / 143 mg
Riboflavin: 20 %
Riboflavin: 20 %
Vitamin A: 17 %
Vitamin D: 21 %
Zinc: 16 %