Velvety Polenta with Sauteed Mushrooms and Caramelized Onions
Velvety polenta with sauteed mushrooms and caramelized onions are simply amazing. Use a variety of mushrooms for incredible taste. You can easily use the quick-start polenta...comfort at its best.
PrintIngredients
FOR THE POLENTA
- 2 cups chicken stock turkey stock or vegetable stock
- 1 cup whole milk
- 1/2 cup quick-cooking polenta
- 2 tbsp unsalted butter
- 1 clove garlic chopped
- 1/2 tsp Kosher salt
- 1/4 cup freshly grated Parmesan or pecorino cheese
FOR THE MUSHROOM ONION SAUCE
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 6 oz dried porcini mushroom re-constituted in warm stock (3/4 cup)
- 1 medium yellow onion cut into strips
- 1 clove garlic chopped
- 1 tbsp balsamic vinegar
- 1/4 cup dry red wine
- 1 tbsp fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Place stock and polenta in a medium-sized sauce pan, mix and bring to a boil
- Reduce heat to low and you'll need to stir/whisk frequently
- Add milk slowly
- Add chopped garlic and salt
- Add more stock, juice from the porcini water and milk if the polenta gets to thick. (should be creamy).
- Cook and stir for about 30 minutes.
- Make the mushroom and onion sauce:
- Heat oil, then butter, in a medium-large skillet over medium heat
- Add the onion, and still frequently for about 15 minutes
- Once onion starts to brown, add the mushrooms, cook for another 15 minutes.
- Add balsamic and red wine, cook down for about another 5 minutes
- Add thyme, salt and pepper
- Pour polenta into serving bowl
- Place mushroom / onion mixture over the top
- Garnish with extra thyme leaves
This is simply divine. A chic dish perfect for dinner by the fire or dinner party. Love it!