This dish was soo yummy, oh my. If you like grits and you like mushrooms in a savory garlic and shallots wine sauce, then you’re going to LOVE this dish!!
I know what they say about Polenta – that it’s the same thing as grits… But I think there is a slight difference. Polenta is made with a very finely ground corn meal (usually yellow corn meal) and it’s got more of a porridge consistency to it…However, regardless if you think polenta and grits are the same thing or not though, this meal is very very tasty and I don’t think it would have been the same had I used grits!
Okay so here are your ingredients to feed 2-3 people. You’ll probably have some polenta left over but you can have that the next morning with your eggs 🙂
– 2 pkgs portobello mushrooms, sliced or diced – whichever you prefer (approx 20 or so medium-sized mushrooms)
**you can also use a mixture of mushrooms (which is what I intend to do next time – shitake, oyster, portobello – whatever your favorites are).
– 3 garlic cloves (chopped)
– 3 small shallots (chopped)
– 2 TBLS olive oil
– oregano seasoning
– rosemary seasoning
(Anytime you can use fresh spices do it! You’ll be grateful you did! But store-bought spices are good too)
– 1/4 cup white wine
– 1/4 cup veggie broth
– 1 TBLS butter
– 1 cup finely ground yellow or white cornmeal (I used Arnett’s stone ground fine ground white)
– 1 – 1.5 cups cheese(s)- grated (the recipe called for Parmesan cheese, but I did a mixture of smoky cheddar, a Vermont white cheddar, and Parmesan- YUM)
I started cooking my Polenta first so that it can be cooking while I’m preparing the mushrooms. To cook polenta you use 3 parts water to 1 part finely ground corn meal. However, I wanted mine to be not so firm, so I used 4 parts liquid to 1 part corn meal.
In fact, I used 3 cups of vegetable broth and 1 cup of water to 1 cup corn meal. You can also use chicken broth if you want that flavor.
Bring the liquid to a rolling boil, then add your corn meal S L O W L Y stirring with a whisk as you add. I also added some oregano, rosemary, sea salt and pepper to this mixture. Reduce to low heat, cover and cook, stirring occasionally, until thick and creamy (approximately 15 minutes). Stir in the cheese. Remove the polenta from the heat.
To make the mushroom mixture:
In a large pan (I used a large fry pan) heat 2 TBLS olive oil over high heat. Then add the diced garlic and shallots, slightly caramelizing these before adding the mushrooms. While the mushrooms were cooking, I added some thyme and oregano to taste (I didn’t have fresh, but that would have been even better!)
When the mushrooms have cooked down (they create their own water), add 1/4 cup white wine and 1/4 cup veggie broth. Allow this to cook until it begins to thicken, season with salt and pepper to taste. Then add 1 TBLS of butter.
Serve a cup or two of the polenta topped with a cup or so of the mushrooms. Sprinkle with grated cheese of your choice (I used Vermont white cheddar) and enjoy!!
Mmmmm, I loved this dish so much that I want some more right now because writing about it is making me want some 🙂 I hope you enjoy it as much as I did!