Recipe Courtesy of mushroominfo.com and Shaina Olmanson of Food For My Family, http://foodformyfamily.com
40 prep time + chilling time for polenta Serves 4
What You Need
- 1/2 batch Creamy Gruyère Polenta (see recipe below)
- 4 Tbsp butter
- 4 green onions, diced
- 2 Tbsp fresh parsley, minced
- 2 c baby portabella mushrooms, sliced
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1 tsp lemon juice
What You Do
- After making creamy polenta, pour part of it into a 9-inch loaf pan, pressing firmly into the bottom and covering. Chill in the fridge until firm.
- In a small sauté pan, melt 2 tablespoons butter over medium-high heat. Add green onions and parsley, and cook for 3 minutes until aromatic and softened. Add mushrooms, olive oil, and the salt. Continue cooking, stirring frequently, until mushrooms are cooked through and starting to brown around edges. Drizzle on lemon juice and stir. Remove from heat.
- Remove polenta from the refrigerator and cut into slices. Heat 2 tablespoons butter in a skillet over medium-high heat until melted. Toast polenta slices until golden brown. Remove to plate. Top with mushrooms and serve immediately.
Creamy Gruyère Polenta
What You Need
- 4 3/4 c water
- 1 tsp sea salt
- 1 sprig fresh rosemary
- 1 c cornmeal polenta
- 3 Tbsp butter
- 5 oz Gruyère cheese, shredded
What You Do
- Place water, salt, and rosemary in a medium-sized saucepan and bring to a boil. Reduce heat to medium-high and remove rosemary sprig. Slowly pour cornmeal into water, whisking continuously to remove any lumps. When all the cornmeal has been incorporated, reduce heat to medium-low and simmer for 15 to 20 minutes, stirring frequently.
- When polenta has reached a thick, smooth consistency, stir in butter until melted. Add Gruyère a small handful at a time, stirring after each addition to melt. If polenta seems a bit thick, thin slightly with milk or half and half, adding only 1 to 2 tablespoons at a time.
