Sautéed Mushrooms Over Polenta
Serves: 4-6
The familiar nutty taste of polenta complements a lot of foods, including mushrooms. This polenta firms up and can be turned out on a cutting board for slicing, versus a softer polenta served in a bowl.
Ingredients
Polenta
1 cup Bob’s Red Mill cornmeal (if you don’t have this brand of cornmeal, follow the recommended cooking instructions on the package)
4 cups cold water
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons heavy cream
3 tablespoon Parmesan cheese
1 tablespoon fresh, chopped rosemary
Mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 large red onion, cut in half moons and thinly sliced
4 cloves garlic, minced
1/2 cup (5 oz.) dried porcini – reconstituted in boiling water for 15 minutes.
4 cups coarsely chopped mixed fresh mushrooms (shitake, cremini, portobello)
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh tarragon
½ cup chopped Italian flat leaved parsley
2 tablespoons butter
2 tablespoons fresh rosemary
3 tablespoons Parmesan cheese
½ cup grated Romano cheese
½ cup grated Fontina or softer Italian cheese
½ cup pine nuts
Directions
Polenta
In a large stockpot, combine the cornmeal with cold water, salt and pepper. Bring to a boil over medium heat, keep stirring with a wooden spoon until it becomes slightly thickened, about 3- 5 minutes. Add butter, and turn the heat to low. Simmer for 40- 50 minutes, stirring every so often until it is very thick, and water is fully absorbed. You may need to add more water, because the trick is to cook it long and slow enough so the grains have enough time to fully absorb the liquid. While polenta simmers, prepare the mushroom topping.
Mushrooms
In a large skillet over medium heat, melt the butter and olive oil, stir in 3 garlic cloves (reserve one), garlic ,and onions. Sauté over low heat to soften, not more than 5 minutes. Drain the liquid from the reconstituted porcini, into a small bowl and reserve. Chop and add Porcini to the skillet along with the coarsely chopped mixed fresh mushrooms, pour in 1 cup of the reserved mushroom water and sauté until soft, about 10 minutes, stirring with a spoon.
In a small bowl, combine fresh herbs, 1 clove garlic, melted butter and toss together with a fork to mix. Add to the skillet with mushrooms, and stir. Turn heat off. Taste and season with salt and pepper, as needed.
Final Step
Preheat broiler to high.
Once the polenta sets, after 40- 50 minutes of cooking, and the water is fully absorbed, stir in heavy cream, Parmesan and chopped rosemary. Turn out onto a baking sheet with no rim, spread into an oval shape. Make sure that all of the cooking water is absorbed so the polenta doesn’t run over the baking sheet and can hold shape.
Sprinkle half the polenta evenly with the grated Romano and Fontina (¼ cup each) and place under broiler for about 2 minutes. Remove from the oven, smother with mushrooms and top with remaining Romano and Fontina ( ¼ cup each) and ½ cup pine nuts. Place back under broiler, cook another 1-2 minutes until cheese is bubbly.
Remove from the oven, and using a spatula, slide onto a clean wooden cutting board. Garnish with rosemary sprigs and chopped parsley, slice and serve.