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Creamy Polenta With Wild Mushrooms
50 Mins
Diet Restriction
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Secret Ingredients
  • 1 1/2 cups yellow onions, chopped coarse (12 oz.)
  • 1/2 cup white mushroom, chopped coarse (4 oz.)
  • 2 tablespoons garlic, chopped fine
  • 2 ounces dried porcini mushrooms, chopped coarse, rinsed and soaked in water 10 minutes (or cepe mushrooms)
  • 5 fluid ounces olive oil, divided
  • 4 teaspoons fresh basil, chopped fine or 1 teaspoon dried basil
  • 1 teaspoon fresh oregano, chopped fine or 1/4 teaspoon dried oregano
  • 2 quarts vegetable stock or 2 quarts chicken stock
  • 12 ounces coarse polenta (or yellow cornmeal-about 1 1/2 cups)
  • Salt and pepper, to taste
  • Salt and pepper, to taste
  • 2 cups heavy cream
  • 4 ounces aged asiago cheese, grated fine (or Fontine about 1/2 cup)
  • 8 -10 fresh wild mushrooms (portobella, shitake, chanterelle, oyster, etc.)
  • Fresh basil sprig (to garnish)
  1. Sauté the onions, white mushrooms, garlic and the porcini in 4 fl oz of olive oil until lightly colored. Add basil, oregano and stock; bring to a boil.
  2. Slowly stir in polenta. Simmer for 10 minutes, stirring often. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm.
  3. Just before serving, add cream and cheese and stir vigorously.
  4. Sauté the wild mushrooms in the remaining olive oil until tender, about 10 minutes. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil. Enjoy!
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