Polenta with Mushroom and Mustard Sauce

I love cooking with all varieties of mushrooms.  This dish is delicious, easy to make and is hearty without adding any meat.  I use 3 types of mushrooms in this dish: portabello, shiitake and button.  I add a little Dijon mustard and cream and serve it over Polenta.  You can enjoy this dish with red or white wines. Depending on the mood I'm in, I love either a Chardonnay or a Pinot Noir.


Serves 4

2 Tbs. of extra virgin olive oil.

3 cups sliced mushrooms.  I use portabello, shiitake and white button thickly sliced.

2 Tbs. of butter.

1 small chopped yellow onion.

3 garlic cloves minced.

1/2  cup heavy cream or half and half.

1/4 tsp. each of salt and pepper.

1 Tbs. Dijon mustard.

2 Tbs. chopped parsley for garnish.


Polenta

1 cup Polenta or corn grits.

3 cups vegetable of chicken stock.

2 Tbs. butter.

1/2 tsp. salt.

1/2 cup shredded white cheddar cheese or Parmesan cheese.


Mushroom Sauce

Add olive oil and butter to a large saute pan on high heat.  Once the butter has melted, add the onions and garlic and saute for 2-3 minutes.

Add sliced mushrooms salt and pepper. Saute for 10 minutes on medium high stirring the mushrooms occasionally. 

After 10 minutes, the mushrooms should be soft and cooked through.

Add cream and Dijon mustard and stir.  Cook for 2-3 minutes until the cream has thickened and is bubbly.


Polenta

Put stock into a medium size pot on high heat.  Once stock is boiling, add the polenta slowly and whisky  constantly. Once the polenta is incorporated, cook on low heat according to package directions and stirring occasionally.

When polenta is done, turn the heat off and add butter and shredded cheese and stir.  

Spoon polenta onto a plate or bowl and top with mushroom sauce. 





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