Marsala Mushroom Polenta

Ingredients

• 1 cup yellow cornmeal
• 4 cups water
• 4 tablespoons unsalted butter
• 0.5 cup grated Parmesan cheese
• 1 pound cremini mushrooms, sliced
• 2 large shallots, minced
• 3 cloves garlic cloves, minced
• 0.5 cup Sweet Marsala wine
• 0.25 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 2 tablespoons olive oil
• 1 to taste salt and black pepper

Instructions

1. 1

   Bring 4 cups of salted water to a boil in a large saucepan, then slowly whisk in the cornmeal in a steady stream to avoid lumps.

2. 2

   Reduce heat to low and simmer the polenta, stirring frequently, for about 30-40 minutes until thick and creamy.

3. 3

   While polenta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

4. 4

   Add the mushrooms to the skillet and sauté until browned and their liquid has evaporated, about 8 minutes.

5. 5

   Stir in the shallots, garlic, and thyme; cook for 2 minutes until fragrant, then pour in the Marsala wine to deglaze the pan.

6. 6

   Simmer the wine until reduced by half, then stir in the heavy cream and simmer for 3 minutes until the sauce thickens slightly.

7. 7

   Finish the polenta by stirring in the remaining 3 tablespoons of butter and the Parmesan cheese until fully melted.

8. 8

   Spoon the soft polenta into bowls and top generously with the Marsala mushroom sauce and fresh pepper.