Mushroom Polenta

This is some of the most perfect comfort food you’ll ever have.

Polenta is an Italian peasant dish made from cornmeal. It is a long process similar to risotto. Keep checking on it and adding water to the mixture to make sure it doesn’t clump up too much. Although it can be time consuming and a lot of work, it is VERY worth it.

Tips: The parmigiano rind in this dish is optional, but I would HIGHLY recommend it. It really makes the dish pop. Also, continuously taste and salt this dish to your liking. Use my instructions as a guide because every cornmeal is different.

Serves: 4 People

Cook Time: 50-70 Minutes

Ingredients:

• Mushroom Mixture

  • 10 Oz Mushrooms

  • 2 Shallots, Sliced

  • 1/2 Cup Sherry Wine

  • 2 1/2 Cups Beef Broth

  • 3 Cloves Garlic, Sliced

  • 2 Tspns Fresh Rosemary, Chopped

  • 3 Tspns Fresh Thyme, Chopped

  • 3 Tspns Butter

  • 2 Tspns Salt

  • 1-2 Tspns Dried Chives

  • 1 Tspn Pepper

• Polenta

  • 1 Cup Cormeal

  • 4 Cups Water (2 for Pan and 2 Reserved on the Side)

  • 2 Cups Heavy Cream

  • 1/3 Cup Parmigiano Reggiano

  • 4 Tspns Salt

  • 2 Tspns Black Pepper

  • 2 Tspns Butter

  • 1 Parmigiano Reggiano Rind (Optional)

Instructions:

Mushroom Mixture

1. Melt the butter in a pan on medium high heat. Add the garlic to the pan and saute for 2-4 minutes.

2. Mix in the shallots, rosemary, and thyme. Cook for another 5-10 minutes.

3. Toss the mushrooms into the pan and make sure they are coated in butter. Cook for 5-7 minutes.

4. Add the sherry wine to the pan and let it all cook down for about 10 minutes or until the sherry has mostly disappeared.

5. Mix in the beef broth and let it cook down for another 5-10 minutes.

6. Set aside for later.

Instructions:

Polenta

1. Pour the cream and two cups of the water in a deep pan. Heat on medium high heat until the liquid starts bubbling.

2. Slowly whisk the cornmeal into the pan.

3. Mix in the salt and pepper to the mixture.

4. Add the parmigiano rind to the pan and whisk in. Lower the heat to low.

5. Cover the pan and let cook. Keep checking every 5 minutes.

6. If the mixture looks too thick, keep adding some of that reserve water and whisk it into the polenta mix. It usually takes about 20-35 minutes of cooking. You want it to look like the picture below here. It should be creamy with a slight toothiness.

7. Right before serving, mix in the parm and butter with a fork to fluff up the polenta.

8. Serve the polenta in a bowl and ladle the mushroom mixture on top.

You can always feel free to add more herbs and cheese, if you want!

Dig in and enjoy!