I forgot my camera at my parents’ place after my sister’s wedding (which shows how much of a hangover I had), so sadly, here’s a recipe with no pictures. And trust me, the pictures would have been splendid, because bright yellow polenta compliments the dark, purplish mushrooms beautifully. I guess I have an excuse to make this again once I get the camera back!
- 1 Cup quick-cooking polenta
- 1 Cup heavy cream
- 1 Cup chicken stock
- 2 Cups whole milk
- 1/2 cup diced shallots
- 3 cloves garlic
- 1 lb. mushrooms (portobello & shitake work well), thinly sliced
- 2 tbsp. unsalted butter
- 1/2 cup chopped chives
- 1 sprig thyme, leave left on branch
- Heat butter in a large skillet over med-high heat. Add chopped shallots and two cloves of the garlic, chopped.
- After 5 minutes or so, add mushrooms (in batched if you pan is not large enough). Saute until soft and mouth-wateringly fragrant. You may feel like you need to add more butter at first, but hold out because the mushrooms will release water as they cook down.
- Pour cream, stock, and milk into a pot and drop in the sprig of thyme and a whole clove of garlic. Bring to a boil.
- Once liquid begins to boil, remove from heat and fish out thyme and garlic to discard. Let sit and cool for a few minutes before putting pot back on heat and bringing to a simmer.
- Add in polenta, whisking continuously (unless you have biceps the size of balloons, you want to use quick-cooking polenta) for about 5 minutes or until the polenta is thick and get all caught up in your whisk.
- Switch to using a fork to stir. Add in mushrooms and chives and mix together. Salt generously and pepper lightly. Take a few quick bites without anyone noticing, then serve with a great big serving spoon.
This polenta is sublime with spicy sausage on the side. One of my favorite dinners. Enjoy!