Polenta with Sauteed Mushrooms and Caramelized Onions

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.
velvety polenta
Gently stirring the polenta with stock, milk, parm cheese and garlic…perfection

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.
Course Appetizer
Cuisine Italian
Keyword Polenta, Sauteed Mushrooms
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 310 kcal
Author Kris Longwell

Ingredients

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

  1. Place stock and polenta in a medium-sized sauce pan, mix and bring to a boil
  2. Reduce heat to low and you'll need to stir/whisk frequently
  3. Add milk slowly
  4. Add chopped garlic and salt
  5. Add more stock, juice from the porcini water and milk if the polenta gets to thick. (should be creamy).
  6. Cook and stir for about 30 minutes.
  7. Make the mushroom and onion sauce:
  8. Heat oil, then butter, in a medium-large skillet over medium heat
  9. Add the onion, and still frequently for about 15 minutes
  10. Once onion starts to brown, add the mushrooms, cook for another 15 minutes.
  11. Add balsamic and red wine, cook down for about another 5 minutes
  12. Add thyme, salt and pepper
  13. Pour polenta into serving bowl
  14. Place mushroom / onion mixture over the top
  15. Garnish with extra thyme leaves

 

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