Mushroom Polenta
It's hard to think of polenta without some sauteed mushrooms on the side. They are simply a wonderful combination. We use plain white mushrooms and dried porcini in this recipe. Originally served as part of Mushroom Polenta.
Ingredients
- 6 2-inch squares cold, leftover, 1-inch thick polenta
- 3 teaspoons divided olive oil
- 8 ounces white button mushrooms (cleaned and sliced)
- 2 cloves garlic (minced)
- 1/3 ounce dried porcini mushrooms (soaked in 1/2 cup boiling water for 15 minutes)
- 1/4 cup dry white wine
- 1/2 cup canned chicken stock
- dried thyme
- Pecorino romano cheese (grated)
- fresh parsley (minced)
Instructions
We pre-heat the oven to 300 degrees.
We begin by sauteeing the mushrooms in a teaspoon of olive oil on medium heat. After about 5 minutes, when they are browned and tender, we add the garlic and lower the heat to low. We take the porcini mushrooms out of the water, rinse and chop them. We add these to the saute pan. We add the wine and raise the heat to medium heat. When the wine is reduced by half, we add the chicken stock. We strain the porcini soaking liquid through a paper-towel lined strainer, and add this to the pan. We add a sprinkling of dried thyme and lower the heat to keep warm while we prepare the polenta cakes.
In our non-stick pan, we heat a teaspoon of olive oil. When hot, we add 3 of the polenta squares and brown on both sides. This takes a few minutes to get browned and heated through. We keep these warm in a 300 degree oven while we brown the rest of the polenta in the remaining olive oil.
We serve 2 polenta cakes per person, and top with the mushrooms, sprinkle of parsley and a sprinkle of cheese.