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Food

Creamy Polenta with Braised Savoury Mushrooms

Serves 4

Written by
Creamy Polenta with Braised Savoury Mushrooms

Fall is plenteous mushroom season. Mushrooms, both fresh and dried, are available all year round, but fall brings out the best of the best with a myriad of varieties. Whether you cook with fresh or dried, the healthy components of mushrooms provide a compendium of antioxidants, no matter what the season.  

Ingredients

Creamy polenta
  • 4 cups (1 L) water
  • 1/2 tsp (2 mL) kosher salt
  • 1 cup (250 mL) dried polenta or coarse ground cornmeal
  • 1/4 cup (60 mL) shredded Parmesan
  • 2 Tbsp (30 mL) unsalted butter (optional)
Braised mushrooms
  • 2 Tbsp (30 mL) grapeseed oil, divided
  • 1 lb (500 g) mixture of fresh shiitakes, creminis, and chanterelles, thickly sliced
  • 2 shallots, peeled and finely minced
  • 3 large garlic cloves, peeled and thinly sliced
  • 1/2 cup (125 mL) full-bodied red wine or water
  • 1 Tbsp (15 mL) finely minced fresh rosemary
  • 1/2 cup (125 mL) low-sodium chicken or vegetable stock
  • 1 Tbsp (15 mL) balsamic vinegar
  • 2 Tbsp (30 mL) unsalted butter (optional)
  • Extra-virgin olive oil (optional)

Nutrition

Per serving:

  • calories 333
  • protein 7 g
  • total fat 13 g
    • sat. fat 3 g
  • total carbohydrates 45 g
    • sugars 6 g
    • fibre 5 g
  • sodium 152 mg

Directions

01
In medium saucepan, bring water and salt to a boil. Slowly whisk in polenta or cornmeal, making sure to remove any lumps. Turn heat to low, and cook uncovered for 25 to 30 more minutes, stirring every few minutes until it thickens and begins to pull away from the sides of the pan and begins to firm up. For creamier polenta, add a splash more water. When done, remove from heat and stir in Parmesan and butter, if using. Cut firm polenta into shapes, as we’ve done here, if you wish.
02
Meanwhile cook mushrooms. In large cast iron frying pan, heat 1 Tbsp (15 mL) grapeseed oil over medium heat until shimmering. Add half the mushrooms and sauté over medium heat until golden, about 5 minutes. Transfer to bowl. Repeat with another 1 Tbsp (15 mL) oil, adding shallots and garlic along with remaining mushrooms, and sauté until mushrooms are golden. Transfer to bowl with first batch of mushrooms.
03
Deglaze pan with wine or water, scraping base of pan. Add rosemary and cook over medium heat until liquid is reduced by half, about 1 minute. Add stock and bring to a brief boil and cook until slightly thickened, about 4 minutes. Whisk in balsamic. Return mushrooms to pan, folding in until glazed. Season to taste with additional balsamic, salt, and pepper, if you wish. For extra glossy richness, stir in butter.
04
To serve, spoon creamy polenta into shallow serving bowls and top with braised mushrooms. Drizzle with some extra-virgin olive oil, if you wish. Season and garnish as desired.

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