Marsala Mushroom Polenta
Sweet Marsala wine and earthy mushrooms create a decadent sauce for soft polenta.
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Ingredients
- 1 cup yellow cornmeal
- 4 cups water
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 pound cremini mushrooms, sliced
- 2 large shallots, minced
- 3 cloves garlic cloves, minced
- 1/2 cup Sweet Marsala wine
- 1/4 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons olive oil
- 1 to taste salt and black pepper
Instructions
- 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
Reduce heat to low and simmer the polenta, stirring frequently, for about 30-40 minutes until thick and creamy.
- 3
While polenta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- 4
Add the mushrooms to the skillet and sauté until browned and their liquid has evaporated, about 8 minutes.
- 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
Simmer the wine until reduced by half, then stir in the heavy cream and simmer for 3 minutes until the sauce thickens slightly.
- 7
Finish the polenta by stirring in the remaining 3 tablespoons of butter and the Parmesan cheese until fully melted.
- 8
Spoon the soft polenta into bowls and top generously with the Marsala mushroom sauce and fresh pepper.
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