Polenta-Fry Poutine with Creamy Mushroom Gravy

Polenta-Fry Poutine with Creamy Mushroom Gravy
  • 4 servings
  • 0:20 Preparation
  • 1:05 Cooking
  • 1:25 Total Time


Add all
  • 1/2 cup
    (125 mL)

    salted butter

  • 1 1/2 lb
    (680 g)

    fresh mushrooms, quartered

  • 2

    small onions, sliced

  • 4 Tbsp.
    (60 mL)


  • 1

    dried thyme

  • 4 cups
    (1 L)

    chicken broth

  • 1 cup
    (250 mL)

    35 % cream

  • 1/2 cup
    (125 mL)

    chopped parsley

  • 1/2 cup
    (125 mL)

    finely chopped onion

  • 1 cup
    (250 mL)


  • 1 1/2 cups
    (375 mL)

    fine cornmeal

  • 1/2 cup
    (125 mL)

    romano cheese, grated

  • To taste Salt and pepper

  • 8 cups
    (2 L)

    oil, for deep frying

  • 400 g

    cocktail Bocconcini, drained



In a heavy-bottomed frying pan, heat 15 mL (1 Tbsp.) butter and fry 1/3 of the mushrooms on medium-high for 5 minutes until golden and soft. Transfer the sautéed mushrooms to a large saucepan and repeat with the remaining mushrooms.

In the same frying pan, heat 60 mL (4 Tbsp.) butter on medium and sauté the sliced onions for 5 minutes until soft and beginning to brown. Add the flour and thyme and cook another minute, stirring often. Add 1/2 the chicken stock and whisk until no longer lumpy. Transfer to the saucepan containing the mushrooms. Add the cream to the saucepan and bring to a boil. Cook on low heat for 15 minutes, stirring occasionally, until reduced by one quarter and thick. Stir in the parsley.


In a large pan on medium heat, fry the chopped onion in 30 mL (2 Tbsp.) of butter for 5 minutes until golden brown. Add the milk, 500 mL (2 cups) of chicken stock, and season well. When boiling, gradually whisk in the cornmeal and continue to cook for 3 minutes, stirring constantly with a wooden spoon until the polenta has thickened and comes away from the sides of the pan. Add the asiago cheese and mix well.

Line a baking sheet with parchment paper. Turn the polenta out onto the baking sheet and use a spatula dipped in cold water to flatten it to a thickness of 1.5 cm (3/4"). Cool thoroughly, then slice into French-fry shaped pieces.

Polenta fries

Heat the oil in a large pot to a temperature of 180°C (350°F). Carefully add 1/4 of the polenta pieces and cook for 4 minutes until golden and crisp. During the last minute, gently separate the fries without breaking them. Drain on paper towels and place in a warm oven while you fry the rest of the polenta.

When all the fries are ready, assemble the poutine. Place the fries in a large serving dish, top them with the cocktail bocconcini and pour the hot mushroom gravy over the top.

Source: Saputo