Polenta "Like in Morteau"
In this recipe, we'll combine polenta with the flavors of Franche-Comté—morel mushrooms, Morteau sausage, Jura wine, and cancoillotte—to create a truly indulgent dish.
409 5/5 (1 reviews)
Last modified on: July 5th 2026
For 6 people, you will need:
- 1
500 ml Jura white wine - 2
50 g dried morels - 3
1 Morteau sausage - 4
1 shallot - 5
30 g butter - 6
250 ml liquid cream - 7
500 ml whole milk - 8
250 g polenta meal - 9 50 g butter
- 10
250 g cancoillotte - 11
Chives - 12 Jura white wine
- 13
Salt - 14
Pepper - Total weight: 2,255 grams
Times for this recipe
Preparation
20 min.
Resting
1 hour
Cooking
50 min.
All in all
2 hours 4 min.
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Step by step recipe
Stage 1 - ⌛ 1 hour
Lightly heat 500 ml Jura white wine in the microwave, then pour it into a bowl over 50 g dried morels.
Mix well, cover, and let it rehydrate undisturbed for 1 or 2 hours.
Mix well, cover, and let it rehydrate undisturbed for 1 or 2 hours.
Stage 2 - ⌛ 2 min.
Morteau Sausage
Place the sausage, pricked with a fork or a sharp knife, into a large pot of simmering water.
We prick it specifically because, in addition to cooking it, we want to make a rich broth.
Stage 3 - ⌛ 40 min.
Let it cook for 40 minutes.
Stage 4 - ⌛ 1 min.
After that time has elapsed, remove the sausage from the water and keep the cooking liquid in the pot.
Stage 5 - ⌛ 4 min.
Cut half of the cooked Morteau sausage into small cubes, set the rest aside for another recipe, and set aside.
Stage 6 - ⌛ 3 min.
Morels
Drain the morels thoroughly...
Stage 7 - ⌛ 3 min.
... and be sure to save the soaking liquid.
If you have large morels, cut them in half; otherwise, leave them whole.
If you have large morels, cut them in half; otherwise, leave them whole.
Stage 9 - ⌛ 3 min.
In a large skillet over medium heat, melt the butter, then add the chopped shallot, salt, and pepper.
Cook for 1 minute without browning.
Cook for 1 minute without browning.
Stage 10 - ⌛ 5 min.
Add the morels and cook them for 4 or 5 minutes, stirring occasionally.
Stage 11
Next, add the soaking liquid, being careful not to pour in the sediment at the bottom of the bowl (such as sand and other impurities from the morels).
Stage 12
Let the wine reduce until it's almost gone...
Stage 13
...then add the diced Morteau sausage.
Let everything cook for 3 or 4 minutes...
Let everything cook for 3 or 4 minutes...
Stage 14
...then add 250 ml liquid cream.
Stir well, season with salt and pepper, lower the heat, and let it simmer gently until reduced.
Stir well, season with salt and pepper, lower the heat, and let it simmer gently until reduced.
Stage 15
Polenta with Cancoillotte
Meanwhile, weigh the amount of Morteau sausage cooking broth in the pot, and add whole milk to bring the total to 1 kilo (or 1 liter).
Stage 16
Bring this mixture to a boil over medium heat.
Stage 17
Reduce the heat, and pour in the 250 g polenta meal in a steady stream while whisking...
Stage 18
...until the polenta thickens.
Stage 19
Turn off the heat, add 50 g butter, mix well while continuing to whisk, and check the seasoning.
Stage 20
Stage 21
Let's get back to the morels, which should be served in a rich cream sauce.
Stage 22
Remove from the heat, add the chopped Chives, mix well, and it's ready.
Stage 23
Plating
In warm plates, place a layer of polenta at the bottom, then pour a generous portion of morels over it, and finish with a splash of Jura white wine.
Serve immediately.
Remarks
You can also rehydrate the morels in water, but of course, they won't be quite as flavorful.
For a more luxurious version of the recipe, use vin jaune instead of Jura white wine.
You can vary the polenta by using a different cheese than cancoillotte—such as Morbier, cut into small cubes, or Mont-D'or, when in season, for example.
For a more luxurious version of the recipe, use vin jaune instead of Jura white wine.
You can vary the polenta by using a different cheese than cancoillotte—such as Morbier, cut into small cubes, or Mont-D'or, when in season, for example.
And to drink?
Ideally, a vin jaune, or a white wine made from Savagnin grapes—the same variety you used in the recipe.
Keeping: Best enjoyed immediately, but can be stored in the refrigerator for 1 or 2 days in a sealed container or covered with plastic wrap.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=10 % | 4 g RDI=2 % | 12 g RDI=17 % | 150 kcal RDI=8 % | 632 kJ RDI=8 % |
| Per person | 23 g RDI=36 % | 15 g RDI=6 % | 45 g RDI=63 % | 566 kcal RDI=28 % | 2,374 kJ RDI=28 % |
| Whole recipe | 141 g RDI=217 % | 91 g RDI=34 % | 274 g RDI=376 % | 3,401 kcal RDI=170 % | 14,241 kJ RDI=170 % |
How much will it cost?
For 6 people
38.80 €
Per person
6.50 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Cancoillotte
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