This is such a deliciously creamy, satisfying dish on a cold winter evening. Do not use instant polenta. It will not give you the same texture or flavor as the original slow-cooked polenta. Yes, it does take about 20 - 30 minutes of continuous stirring on the stove. But I promise you it is well worth your time.
Mushrooms
2 tbsp olive oil
2 Tbsp butter
6 oz. baby portobellos, sliced
6 oz. shiitakes, sliced
½ red onion, small diced
1 garlic clove, minced
1 tsp chopped fresh sage
⅓ cup broth
Salt and pepper
Polenta
1 cup polenta
3 cups chicken broth
1 cup whole milk
Salt and pepper
⅓ cup parmesan cheese, finely grated + more for garnish (optional)
Add the olive oil and butter in a large skillet on medium heat. Once heated, add the mushrooms, onion, garlic, and sage. Sauté until the onions have softened and the mushrooms start to turn a light brown. Add the broth and season with salt and pepper. Sauté for about 5 minutes and remove from heat.
For the polenta, heat a medium-sized pot on high heat. Add the broth and milk. Once it starts boiling, turn the heat down to medium and slowly pour in the polenta while whisking. Add a pinch of salt and pepper. Continue whisking as it thickens. Once it begins to thicken, turn the heat down to low and switch to using a rubber spatula for stirring. This will allow you to better scrape the bottom and sides of the pot, so the polenta does not stick or burn. As the polenta thickens up, test it by running your finger in a line over some polenta on your spatula. It should be done if the line your finger makes stays put or only slightly starts to run. You can very carefully take a small taste, being sure to let it cool for a few seconds. It should still have some grainy texture, but if it tastes like it is not entirely done, you can always add a little more of any of the liquids and continue stirring for a few more minutes.
Add the cheese and a little salt and pepper to taste.
Spoon the polenta onto plates and top with the warm mushroom mixture. Garnish with grated parmesan.
Just Salt It, and enjoy!
