Ingredients:
- 7 cups water
- 2 tsp. salt, plus more, to taste
- 2 cups Italian polenta
- 4 Tbs. unsalted butter, cut into cubes, plus
2 Tbs. butter - 1 cup freshly grated Parmigiano-Reggiano
cheese - 3/4 lb. assorted wild mushrooms, cut into
1/2-inch pieces - 1 tsp. chopped fresh thyme
- 1/4 cup Madeira
- 2 cups unsalted chicken broth
- Freshly ground pepper, to taste
Directions:
In a polenta pot or other large pot over high heat, bring the water to a boil. Add the 2 tsp. salt. Stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated. Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan, 35 to 40 minutes.
Remove the pan from the heat. Stir in the 4 Tbs. butter, a few cubes at a time, then stir in 1/2 cup of the cheese. Keep warm over very low heat.
In a large sauté pan over medium-high heat, melt the 2 Tbs. butter. Add the mushrooms and thyme and cook, stirring frequently, until browned, 5 to 7 minutes. Add the Madeira and cook, stirring, until the liquid has almost evaporated. Add the broth and bring to a boil. Season with salt and pepper.
Divide the polenta among 4 to 6 warmed bowls. Spoon the mushrooms and broth around the polenta and serve immediately with the remaining cheese.
Remove the pan from the heat. Stir in the 4 Tbs. butter, a few cubes at a time, then stir in 1/2 cup of the cheese. Keep warm over very low heat.
In a large sauté pan over medium-high heat, melt the 2 Tbs. butter. Add the mushrooms and thyme and cook, stirring frequently, until browned, 5 to 7 minutes. Add the Madeira and cook, stirring, until the liquid has almost evaporated. Add the broth and bring to a boil. Season with salt and pepper.
Divide the polenta among 4 to 6 warmed bowls. Spoon the mushrooms and broth around the polenta and serve immediately with the remaining cheese.
Serves 4 to 6.
Williams-Sonoma Kitchen.
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Rated 4 out of
5
by
Linnea808 from
Hard to go wrong with polenta, butter, & mushrooms
Used this recipe in combination with another NYT cooking recipe for polenta. The NYT method puts the polenta in the oven to cook, rather than having to slave over the stove for 45 minutes, so that's a major plus.
I used a combo of basic white and brown supermarket mushrooms, because that's all that was available. I think using more interesting shrooms would really kick this dish up a notch.
Go heavy on the cheese and thyme and light on the salt.
Date published: 2020-10-24
Rated 5 out of
5
by
HilaryRain from
Easy and Delicious!
Wonderful recipe -- filling and reasonable calories! Delicious.
Date published: 2014-03-30
Rated 5 out of
5
by
DaveinDestin from
EZ and rich/healthy
This is really delicious. I use store-bought polenta, slice it into biscuit size pieces and fry it until slightly crisp in butter, then put the sauce around it. Cuts prep time to 30 minutes total. Rich and wonderful. The one modification I made is I use dry sherry instead of Madeira because I like the slightly more acid taste to cut through the richness. And my home made broth is a tad red-peppery. I use this quantity for two people.
Date published: 2013-08-16