Polenta with Caramelized Mushrooms
Servings: 10 people
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Ingredients
Polenta
- 6 cups water
- 2 tsp salt
- 2 cups polenta (Bob's Red Mill was perfect)
- 1 cup parmesan cheese, grated (optional)
Caramelized Mushrooms
- 4 Tbsp olive oil
- 20 oz mushrooms, sliced or in small pieces
- salt
- freshly ground pepper
- 2 Tbsp unsalted butter or margarine
- 2 Tbsp garlic, minced
- 2 tesp fresh thyme leaves, finely chopped
- 4 Tbsp fresh lemon juice
- 1½ cups dry white wine
Instructions
Polenta
- Bring water and salt to a boil in a medium pot. Add polenta and reduce heat.
- Cook slowly for about 30 minutes, stirring occasionally.
- Stir in Parmesan Cheese.
- Transfer polenta with parmesan into 2 oiled or oil-sprayed 8" spring form pans and chill at least 2 hours or overnight.
- Refrigerate for a minimum of 2 hours or over night. Remove from pans and cut into about 20 2" rounds. (Save the scraps for frying and snacking.)
- Fry polenta until golden in olive oil, about 3–5 minutes per side, and drain on paper towels. At this point you can serve or refrigerate the rounds and reheat later for 10 minutes in a 350° oven.
Caramelized Mushrooms
- In a skillet over high heat, heat the olive oil. Then spread the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 3-4 minutes.
- When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes.
- Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown.
- Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates.
- Add the wine, and simmer until the mushrooms are glazed with the sauce.