This creamy polenta dish is one that mushroom lovers will enjoy! Spoon the sautéed mushrooms over smooth, cheesy polenta for a recipe that is delicious enough for your next dinner party.
YIELD: 6 SERVINGS • COOK TIME: 45–50 MINUTES
POLENTA
4 cups (946 ml) chicken stock
1 cup (170 g) stone-ground instant Italian cornmeal
2 tbsp (29 g) butter
½ lb (227 g) fontina cheese
½ cup (120 ml) heavy whipping cream
Salt and pepper, to taste
GORGONZOLA AND MUSHROOM
SAUCE
8 wild mushrooms, such as porcini and baby portobellos
1 tbsp (14 g) butter
¼ cup (60 ml) Marsala wine
1 pint (473 ml) heavy whipping cream
½ cup (115 g) gorgonzola cheese
Sprigs of fresh rosemary
Prepare your grill or smoker for medium-high heat, about 400°F (204°C).
To make the polenta, bring the chicken stock to a boil in a 3-quart (2.8-L) pot. Add the cornmeal and cook for 5 to 6 minutes, until it’s the consistency of porridge. Whisk in the butter, cheese and cream. Then season with salt and pepper and remove from the heat.
To make the mushroom sauce, sauté the mushrooms with the butter in a medium skillet, until they start to wilt and change color, about 6 to 7 minutes. Reduce with the Marsala wine. Add the cream and whisk in the gorgonzola. Cook until creamy and blended, about 10 minutes. Serve over the polenta and top with fresh rosemary.