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