Chef Trent Blodgett
Mushroom polenta is a childhood favorite. Such a delicious and satisfying meal and it is vegetarian! My go to polenta recipe is about 4 cups of liquid to 1 cup of polenta and half stock half milk. In this case I used mushroom stock.
- 10 oz mushrooms, quartered
- 1 cup shallots, minced
- 1 Tbsp chopped thyme
- 1 Tbsp Porcini Paradiso
- 1 cup stoneground polenta
- 2 cups milk
- 2 cups mushroom stock
- Oil to coat the pan
- Salt to taste
- Parmesan, balsamic reduction, parsley
- 2 Tbsp butter for polenta
- Heat the sauté pan and add oil to coat the pan
- When the oil, is hot add the mushrooms
- Cook without stirring for 3-5 minutes or until caramelized on one side
- Add shallots and stir
- Add Porcini blend,thyme and salt
- Cook until fragrant about 1 minute before adding wine
- Make the polenta. In the other pot, combine milk, stock, and salt over medium-high heat and bring to a simmer. When it simmers, add the polenta and whisk to combine. Reduce heat to low and cook, whisking every few minutes. Make sure you scrape the bottom of the pan so it does not stick. Cook until liquid is absorbed and polenta is creamy, about 20- 30 minutes total. Remove from heat and stir in the butter
- Heat a couple bowls, reheat the mushrooms if needed and add polenta to the warm bowls followed by parsley, Parmesan and balsamic reduction. Enjoy!
- Polenta is very easy to make but it takes constant attention because as it thickens it can burn easily and you will have to start over.
- Serving in a warm bowl is crucial because if polenta is added to a cold bowl or plate it thickens very quickly and will lose the creaminess you worked so hard for.
- Feel free to use a variety of mushrooms here. Cook high heat and keep the wine close to deglaze the pan before the shallots and spices can burn.