Words can’t describe this one: Velvety Polenta with Sauteed Mushrooms and Caramelized Onions. A perfect start to an amazing meal. Or…the perfect lunch. This is without a doubt, comfort at its best. Use vegetable stock for a perfect vegetarian dish.
Gently stirring the polenta with stock, milk, parm cheese and garlic…perfection
Velvety Polenta with Sauteed Mushrooms and Caramelized Onions
Italian Polenta: 2 cups of chicken stock, turkey stock or vegetable stock 1 cup of whole milk ½ cup of quick-cooking polenta 2 tablespoons of unsalted butter 1 clove of garlic, chopped ½ teaspoon of Kosher salt ¼ cup freshly grated Parmesan, or pecorino cheese Mushroom / Onion Sauce: 1 tablespoon of olive oil 1 tablespoon of unsalted butter 6 oz of dried porcini mushroom, re-constituted in warm stock (3/4 cup) 1 medium yellow onion, cut into strips 1 clove garlic, chopped 1 tablespoon of balsamic vinegar ¼ cup of dry red wine 1 tablespoon of fresh thyme leaves S&P, to taste
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