Ingredients

The following ingredients have 8 Servings
  • 1/2 cup polenta meal or cornmeal
  • 2 1/2 cups heavy cream
  • 2 tablespoons grapeseed oil
  • 1/4 cup chopped shiitake mushrooms
  • 1/4 cup chopped black trumpet or chanterelle mushrooms
  • 1/4 cup chopped oyster mushrooms
  • 2 garlic cloves (finely chopped)
  • 2 shallots (finely chopped)
  • 1 bay leaf
  • 3 tablespoons dry white wine
  • Salt and freshly ground black pepper
  • 3 tablespoons grated Parmigiano-Reggiano cheese (or more)
  • 2 tablespoons (1 oz) unsalted butter

Instruction

  • Put the polenta meal and cream in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 45 minutes, stirring occasionally to prevent the bottom from burning.
  • Heat the oil in a large sauté pan over medium-high heat. When the oil is hot, add the mushrooms and sauté for 10 to 15 minutes or until the mushrooms are browned and softened. Add the garlic, shallots, and bay leaf and cook for an additional 3 minutes or until the garlic and shallots are softened. Add the white wine while stirring the bottom of the pan with a wooden spoon to dissolve any browned solids into the liquid.
  • Remove from the heat, remove and discard the bay leaf, and season to taste with salt and pepper. Cover to keep warm.
  • Add the cheese and butter to the warm polenta. Stir until the butter melts and the cheese is incorporated. Taste and add more cheese, if desired.
  • To serve, arrange a mound of polenta on a small plate or in small bowls. Top with some of the mixed mushroom sauté. Repeat to make 5 to 9 more servings.