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creamy cheese polenta with sauteed mushrooms

Creamy Cheesy Polenta with Mushrooms

Servings 4

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).

        Enjoy!

          Note: Sprinkle with The Mad Table Porcini Salt for extra flavor!