Ingredients:
3 cups heavy cream
2 cups chicken stock or 2 cups low sodium chicken broth or 2 cups vegetable broth
1 teaspoon gray salt
1/2 teaspoon fresh ground nutmeg
1 cup polenta
1 cup freshly grated parmesan cheese
freshly grated parmesan cheese, garnish (optional)
3 tablespoons extra virgin olive oil
1/2 lb cremini mushrooms or 1/2 lb button mushrooms, cut into quarters
finely ground salt
freshly ground coarse black pepper
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine or 2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons minced shallots
1 teaspoon chopped fresh thyme leaves
2 tablespoons fresh squeezed lemon juice
3/4 cup dry white wine
2 tablespoons chopped fresh Italian parsley
Directions:
Cooking the Polenta:.
In a medium, heavy pot over high heat bring cream, stock, salt & nutmeg to a boil.
Add polents gradually, whisking constantly.
When mixture thickens, switch to wooden spoon and adjust the heat to maintain a bare simmer.
Cook stirring often, until thick, smooth aand creamy,about 15 minutes.
Add Parmesan and stir.
Keep warm over low heat, stirring occasionally.
If polenta gets dry as it sits, stir in 1/4 cup of warm stock or cream.
To Prepare Mushrooms:.
In medium skillet over high heat, heat olive oil.
When oil is hot, sprinkle in mushrooms in a single layer.
DO NOT STIR THEM!
Let them sizzle until they have caramelized on the bottom, 2 minutes.
When the bottoms are caramelized toss them once and season with salt and pepper, to taste.
Continue to cook with out stirring for 5 minutes.
Season again, with salt & pepper to taste.
Add butter or margarine or olive oil and add shallots; cook for 3 minutes.
Continue to cook until garlic turns brown.
DO NOT BURN THE GARLIC!
Add the thyme and cook for 10 seconds.
Add lemon juice and wine.
Cook until the mushrooms are glazed with the sauce.
Add parsley then stir and remove from heat.
Place 1 tablespoon of warm polenta onto a spoon.
Place 1/2 teaspoon of mushroom mixture on the polenta.
Garnish with a sprinkle of Parmesan.
Serve at once.
Servings: Serve
Time preparation: 20 min.
Time total: 55 min.