Description

This great Italian dish can be served as a side or a main dish. It delicious, filling and easy to prepare.

Ingredients

• 7 c. water
• 2 t. salt, or more, to taste
• 2 c. Italian polenta
• 4 T. unsalted butter, cut into cubes, + 2 T. butter
• 1 c. freshly grated Parmigiano Reggiano cheese
• 3/4 lb. assorted wild mushrooms, cut into 1/2 inch pieces
• 1 t. freshly chopped thyme
• 1/4 c. Madeira wine or dry sherry
• 2 c. unsalted chicken stock/broth (or vegetable stock/broth)
• freshly ground black pepper, to taste

Steps

1. In a large pot over high heat, bring water to a boil; add 2 t. salt. Stirring continuously with a wooden spoon, add polenta in a thin, steady stream until incorporated; continue stirring to prevent lumps from forming. Reduce heat, letting mixture bubble occasionally. Cook, stirring and scraping the bottom and sides of the pot, until polenta is thick and starts to pull away from the sides, 35 - 40 minutes.
2. Remove pot from heat; stir in 4 T. butter, a few cubes at a time; stir in 1/2 c. cheese. Keep warm over very low heat.
3. In a large sauté pan over medium-high heat, melt remaining 2 T. butter; add mushrooms and thyme; cook, stirring frequently, until browned, 5 - 7 minutes. Add Madeira wine; cook, stirring, until liquid has almost evaporated; add stock/broth; bring to a boil. Season with salt and pepper.