Polenta with Brown-Butter Balsamic Mushrooms
Servings
4
servingsThis is a delicious and very satisfying vegetarian recipe. It has also been known to turn mushroom-haters into fans. Do not use corn flour when making the polenta. Most recipes direct you to bring the water to a boil and then add the polenta. Adding it first and whisking as it heats ensures that there will be no lumps.
Ingredients
2 cups cornmeal, medium or coarse
6 cups chicken stock or water
2 tsp salt
4 Tbsp butter
3/4 cup shaved Parmigiana
8 oz goat cheese
2/3 cup heavy cream or as needed
2 garlic cloves, minced
2 Tbsp olive oil
1-1/2 pounds mushrooms, stemmed and quartered (white or cremini)
Salt and pepper to taste
1/2 cup butter
2 Tbsp balsamic vinegar
Fresh chopped basil, oregano, or tarragon
Directions
- Measure the stock or water into a large pot; whisk in the polenta, making sure that there are no lumps. Put the pot onto a medium-high element and whisk until it just comes to a boil. Reduce the heat to very low.
- Continue to whisk frequently until polenta just starts to bloom, that is, when it becomes a yellow liquid and not just corn floating in water. This can take up to 10 minutes for coarser grains. Cover with the lid just slightly ajar and cook until finished. The amount of time will depend on the grind of the polenta you use. Very coarse can take over an hour; finer grind may be 25-30 minutes. For all grinds, you will continue to whisk frequently until the polenta becomes too stiff to whisk. When this happens, change to a wooden spoon, making sure to whisk/stir the bottom of the pot to prevent sticking. Taste for doneness when it thickens. You do not want the polenta to be al dente!
- When you reach this stage, stir in the butter and season with salt to taste. Top with shaved cheese and a drizzle of olive oil or any other topping you choose.
- Using a fork, mash the cheese and blend with enough cream to make a smooth spread. Depending on the cheese that you use, this should take 2/3 cup of cream. It should be creamy and able to be dolloped but not runny. Set aside.
- In a large sauté pan over medium heat, sauté minced garlic in olive oil about a minute. Immediately add mushrooms to the pan, season with salt and pepper. Sauté mushrooms until soft and their liquid has cooked off, stirring often. Turn off heat and leave pan on burner to keep mushrooms warm.
- While mushrooms sauté, make brown butter vinaigrette. Melt butter in a small pan over low heat until it turns a deep brown color, about 3-5 minutes. Remove butter from heat and cool slightly, about 2 minutes. Put 4 tablespoons of the brown butter in a glass container and add balsamic vinegar. Season to taste with salt and pepper. Pour the vinaigrette over mushrooms and toss.
- To serve, put the basic polenta (no toppings) in a bowl, top with mushrooms, and then top the mushrooms with dollops of the creamy goat cheese. Add chopped herbs if desired.