Polenta & Mushrooms

INGREDIENTSKathy G's Mushroom and Polenta Comfort Food Station

POLENTA
4 cups Water1 cup Heavy Cream
2 TBSP Butter
¾ cup Grated Parmesan
1 cup Polenta (McEwen and Sons)

MUSHROOMS
1 cup Sliced Shitakes
1 cup Sliced Oyster Mushrooms
1 cup Sliced Criminis
1 cup Sliced Portobello
1 tsp Garlic (chopped fine)
1 TBSP Shallots (chopped fine)
3 TBSP Marsala Wine
2 TBSP Olive Oil
2 TBSP Fresh Herbs (parsley, rosemary, thyme)

 

DIRECTIONS:

For Polenta:  In a heavy bottom saucepan, combine water, heavy cream, and butter.  Bring to a boil.  Reduce heat to simmer and whisk in polenta.  Stir constantly until mixture thickens (about 10 minutes).  Add parmesan and season with salt and pepper to taste.

For mushrooms: On low heat, heat oil in sauté pan and add garlic and shallots.  Stir occasionally so garlic wont burn.  Cook until shallots are translucent and add butter. Once butter is melted, combine all mushrooms in pan and cook until tender, about 5-7 minutes.  Add fresh herbs and marsala.  Simmer for 2 minutes and season with salt and fresh pepper.