Wednesday, December 11, 2013

Romano and Mushroom Marsala Polenta


This hearty meal comes together in 20-30 minutes. It’s a new favorite that I’ve made almost every other week since I first made it a month or so ago. To round this dish out when I serve it as a meal, I’ve stirred in cooked chicken or spinach. The base polenta recipe is creamy and cheesy for this dish would also be great served with your favorite blackened fish or shrimp.

Romano and Mushroom Marsala Polenta
Romano Polenta Ingredients:
·½ cup milk
·2 cups water
·½ cup cornmeal
·Salt and pepper
·½ cup Romano cheese
·2 tsp extra virgin olive oil (EVOO)

Mushroom Marsala Ingredients:
·6 oz. mushrooms, destemmed and sliced
·2 TBS extra virgin olive oil (EVOO)
·½ cup Marsala wine
·Salt and pepper
·1 tsp dried Parsley, optional

For the Polenta, bring liquids to a boil with salt. Whisk in cornmeal until no lumps remain. Reduce heat to simmer for 15 minutes. Stir occasionally. Add pepper, EVOO, and cheese. Stir until combined.

For the Mushrooms, heat EVOO in a medium skillet. Add mushrooms and season with salt and pepper. Cook until tender. Add wine to deglaze the pan and remove from heat.

Scoop polenta into a bowl. Top with Marsala mushrooms. Sprinkle with parsley before serving.