Traditionally, Polenta is a very labour-intensive dish that requires 40 minutes of constant stirring but I have developed a recipe available to any home cook to easily make this for a quick family meal.
Degerminated cornmeal works best in this recipe. If using instant and quick-cooking products, adjust the cooking time. Do not omit the baking soda it reduces the cooking time and makes for an even creamier polenta. Serve the polenta with Marsala Mushrooms for a hearty vegetarian family meal idea.
As the polenta cools, it thickens. Once cold you can cut it with a knife and serve it that way as well making it great as leftovers. Polenta can be eaten hot or cold and it can be grilled or cooked in the oven. It works so well when served with Fish, meat, cheese and/or vegetables. It’s a fuss-free and versatile dish. This recipe makes 4-6 large meal-sized portions.
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Creamy Parmesan Polenta with Marsala Mushrooms
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
Parmesan Polenta
6 cups water
1 1/2 teaspoon salt with pinch baking soda (see note)
2.5 cups degerminated cornmeal
2 tablespoons unsalted butter
2 cups Parmesan cheese, grated, plus extra for serving
Marsala Mushrooms
3 tablespoon unsalted butter, divided
2 (8-oz) packages Bella or cremini mushrooms, sliced
3 tablespoons finely chopped shallots, (about 1 medium-sized shallot)
3 cloves garlic, minced
1/3 cup chicken broth
1/3 cup dry Marsala wine
1/3 cup heavy cream
2 teaspoons chopped fresh thyme (*With demo of taking the leaves off of the Thyme easily using a sieve)
2 teaspoons chopped fresh Italian parsley, for serving (optional)
Salt and pepper, to taste
Instructions
For the Polenta, in a heavy-bottomed saucepan over medium-high heat, bring water to boil. Stir in salt and baking soda.
In a steady stream, while stirring back and forth with wooden spoon or rubber spatula, slowly pour in the cornmeal. Bring the mixture to a boil while stirring constantly for about 1 minute. Reduce the heat to very low and cover for 5 minutes.
Using a whisk, whisk the polenta to smooth out any lumps that may have formed. Scrape down the sides and bottom of the pot with a spatula. Return the lid to the pot and continue to cook, without stirring, until the grains of the polenta are cooked (approximately 15 minutes).
In the meantime, to make the Marsala Mushrooms, in a large skillet over medium-high heat, add in the butter until melted. Add the mushrooms and cook until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots and garlic and cook for 1 to 2 minutes more until the shallots are softened. Add the broth, Marsala, heavy cream, thyme, salt and pepper to the skillet and using a wooden spoon or a spatula, combine the mushrooms with the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently simmer the mushroom mixture until the sauce is reduced by about half and slightly thickened, Approximately 8-10 minutes. Sprinkle with parsley, if using.
Back to the Polenta, shut the heat off and stir in the butter and Parmesan cheese. Return the lid to the pot and let the polenta rest for 5 minutes. Serve topped with extra parmesan and the Marsala mushrooms.
- Prep Time: 10
- Cook Time: 25
Keywords: main dishes, dinner, fast meals, vegetarian, mushrooms, marsala, polenta, parmesan
