Mushroom Marsala With Polenta

Submitted by ratherbeswimmin

"The Working Cook"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1⁄2 teaspoon dried thyme
• 1 lb button mushrooms or 1 lb cremini mushroom, diced
• 8 ounces shiitake mushrooms, stemmed and diced
• 3 portabella mushrooms, stemmed and diced
• salt
• fresh ground pepper
• 35 ounces prepared polenta
• 1⁄2 cup grated parmesan cheese
• 1⁄2 cup marsala wine
• 1⁄2 cup low sodium vegetable broth
• 1⁄2 cup heavy whipping cream
• 1⁄2 bunch chives, cut into 1/2 inch lengths

directions

1. Heat the oven to 450°; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
2. Melt 2 tablespoons butter in a large saute pan over medium heat.
3. Add in garlic and thyme; saute until fragrant, about 1 minute.
4. Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
5. Meanwhile, slice the polenta into eight ½-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
6. Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about ½ tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
7. When the mushrooms are tender, increase heat to high and stir in the marsala.
8. When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
9. Heat through, taste, and adjust w/ salt and pepper.
10. To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.