Mushroom Marsala over Parmesan Polenta

• 1 1/2 cups coarse cornmeal
• 4 cups water
• 1 teaspoon salt
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup Marsala wine
• 1/2 cup chicken or vegetable stock
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 In a medium saucepan, bring water and 1 teaspoon salt to a boil. Gradually whisk in cornmeal and reduce to a simmer. Cook, stirring often, until thickened, about 20 minutes.
2. 2 Stir in Parmesan cheese until melted.
3. 3 While polenta cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and onion, cooking until softened.
4. 4 Add garlic and cook for another minute.
5. 5 Deglaze with Marsala wine, scraping up any browned bits.
6. 6 Stir in stock, soy sauce, and thyme. Simmer until liquid is reduced by half.
7. 7 Season mushroom mixture with salt and pepper to taste.
8. 8 Serve creamy polenta topped with mushroom Marsala sauce and garnish with parsley.

Equipment

• Medium saucepan
• Large skillet
• Wooden spoon
• Whisk

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Substitute porcini mushrooms for a deeper flavor.

Substitutions

• If Marsala wine is unavailable, substitute with dry sherry or a splash of red wine.
• Use nutritional yeast for a vegan alternative to Parmesan.

Pairings

• Arugula salad
• Garlic bread
• Red wine

Nutrition

Tips

• Use a wooden spoon to stir the polenta to prevent sticking.
• For a richer flavor, toast the cornmeal before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or stock.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of liquid.

Serving Suggestions

• Pairs wonderfully with a simple arugula salad dressed with lemon and olive oil.
• Serve with a glass of red wine for a cozy dinner.

FAQ