Creamy Cheesy Polenta with Sauteed Mushrooms
Creamy Cheesy Polenta with Mushrooms
Ingredients
- Mushrooms:
- 2 cups mixed mushrooms
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, smashed
- 3-4 sprigs fresh thyme
- 2 tablespoons dry sherry or white wine
- ¼ teaspoon cracked black pepper
- ½ teaspoon kosher salt
- 2 tablespoons porcini or regular butter, softened
- Polenta:
- 4 cups chicken/veggie broth or water
- 1 teaspoon salt
- 1 cup yellow fine cornmeal
- 2-4 tablespoons porcini or regular butter
- ½ cup grated parmesan cheese
- ¼ cup grated fontina cheese
- ¼ teaspoon cracked black pepper
- 5-6 fresh sage leaves (optional)
- Porcini Butter: (optional)
- ½ ounce dried porcini mushrooms
- 8 tablespoons (1 stick) butter, room temperature
- 1 teaspoon kosher salt
Instructions
Mushrooms:
Wipe mushrooms clean with a damp paper towel, and trim the ends off. Cut in quarters, slice, or rough chop.
Heat oil in a large skillet, until hot but not smoky. Add mushrooms, garlic, and thyme; cook over medium heat for about 5-6 minutes, (giving the pan a few shakes but not over stirring) until mushrooms are caramelized and golden. Add sherry or wine and deglaze the pan, stirring for about 1-2 minutes. Add butter (preferably porcini butter), swirl around the pan until mushrooms are fully coated. Remove thyme and garlic. Season with salt and pepper.
Polenta:
- Pour the broth or water and salt into a medium-size saucepan and bring to a boil. Lower the heat to medium-low and slowly whisk in the cornmeal. Cover, and cook, stirring frequently, until the polenta is soft and thick about 25-30 minutes. Remove the polenta from the heat, add butter (preferably porcini butter), parmesan, fontina, and black pepper; whisk until very smooth. Add a tablespoon of hot broth or water, if needed to thin out.
- To assemble, spoon the polenta into a bowl, add the mushrooms, and garnish with fried sage (if using).
