A variation on our basic
Contents
polenta recipe, this dish pairs Madeira wine-enhanced wild mushrooms with a blue-cheese- and-Parmesan-spiked polenta.
Ingredients
- 1/2 recipe Creamy Polenta
- 2 tbsp. olive oil
- 4 tbsp. butter
- 2 shallots
- 1 1/4 lb. mixed wild mushrooms
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 c. Madeira
- 3 tbsp. finely chopped parsley
- 1/4 c. grated Parmesan
- c. blue cheese
Directions
-
- Step 1
Cover polenta and keep warm over low heat. Heat oil with 2 tablespoons butter in a large skillet over medium-high heat. Once the butter is melted, add shallots and cook until soft, about 2 minutes. Add mushrooms, salt, and pepper and cook, stirring occasionally, until golden brown, about 8 minutes.
- Step 2Add the Madeira and parsley and cook until liquid is evaporated, about 3 minutes. Stir remaining 2 tablespoons butter and Parmesan into polenta and divide it among 4 bowls. Top with mushrooms and blue cheese. Serve hot.
- Step 1
