Polenta with Sherry-Soaked Mushrooms
This heady polenta risotto can be made in about 30 minutes. Mushrooms soaked in Sherry wine lend their earthy juices to the mixture as it cooks while cream, butter and cheese stirred in at the end is gives it a dreamy creaminess. Be sure to use medium to coarse ground cornmeal which gives this polenta its toothsome, yet smooth texture.
- Serves
- 4-6
Directions
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In a large skillet over medium heat, melt the butter, being careful not to brown it. Stir in shallot, garlic, and thyme for 30 seconds to bloom the aromatics. Carefully pour the Marsala over top to deglaze, scraping up any bits that are stuck to the pan. Add the mushrooms and stir. Allow the mushrooms liquid to release and cook for 4 to 5 minutes. Season with salt and pepper. Remove from the heat and set aside while making the polenta.
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In a small saucepan over medium heat, bring the water and milk to a heavy simmer. Turn down the heat down to a very low setting and stir in the polenta. Make sure it does not bubble over. Cover and cook the polenta, stirring frequently and making sure to scrape the bottom so it doesn’t stick. Cook 20 to 25 minutes or until thick and creamy. Taste and adjust the seasoning.
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Stir in the remaining 2 tablespoons of butter, heavy cream and stir until smooth. Keep on the very low heat while stirring in the heavy cream and parmesan. Stir vigorously until the texture is thick, but pourable. Serve immediately topped with reheated Marsala mushrooms and garnished with parsley.
From Shawnie's class “Cooking With Wine”
