4 c. Water
1 c. Heavy Cream
2 tbs. Butter
3/4 c. Grated parmesan
1 c. Polenta
1 c. Sliced Shitake Mushrooms
1 c. Sliced Oyster Mushrooms
1 c. Sliced Criminis Mushrooms
1 c. Sliced Portobello Mushrooms
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)
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.
On low heat, heat Olive Oil in sauté pan and add Garlic and Shallots. Stir occasionally so Garlic won’t 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.
To serve, top the Polenta with the Mushroom mixture and a sprinkle of Parmesan. We serve ours in a Cosmo glass for a fun, modern look!