Polenta with Mushrooms

A wonderful side dish to a pork roast.


1 oz. dried Porcinis mushrooms reconstituted with ½ cup wine (overnight), then chopped. Set aside mushroom broth.
4 tablespoons butter
1 teaspoon to 1 tablespoon garlic, minced, depending on its strength.
1 pound Button mushrooms, sliced
4 cups stock (made of mushroom and vegetable trimmings)
1 cup cornmeal, freshly ground if possible
1 cup sharp hard cheese, grated (like Parmesan or Asiago)
Salt and pepper
1 tablespoon fresh herbs (i.e. Rosemary, Margerum, etc)

To prepare:

In cast iron skillet. Melt butter and sauté garlic until golden. Add all mushrooms and cook at high heat until liquid is reduced. Set aside.
In a heavy cast iron pot over medium heat add stock. When simmering add cornmeal, a little at a time, slow enough so you don’t lose the simmer, stirring constantly while adding. Cover and cook for 20 minutes, then stir and continue cooking another 20 minutes, or until it begins to thicken like porridge.

Add reserved mushroom broth as needed. Stirring continually add sautéed mushroom mixture, then grated hard cheese (like Parmesan or Asiago). Salt and pepper to taste. Stir in fresh herbs.

Serve hot with grilled vegetables and meats.

Tasting Room Open Daily 11 am to 5 pm ~ 448 Bell Street, Los Alamos, CA 93440 ~ PH: 805-344-2107 ~ E-mail: tastingroom@bedfordwinery.com

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