Name: Polenta with Wild Mushrooms and Rosemary
Total time: 55 min
Cuisine: ItalianEurope
Ingredients: 6 cups water; Table salt; 1 1/2 cups medium-grind cornmeal , preferably stone-ground; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 small onion , chopped; 2 medium cloves garlic , minced; 2 teaspoons fresh rosemary , minced; 1 pound wild mushrooms (such as crimini, shiitake, or oyster), cleaned and sliced; 1/3 cup chicken stock or vegetable stock; Salt and ground black pepper; grated Parmesan cheese

Polenta with Wild Mushrooms and Rosemary

By America's Test Kitchen

Published on September 12, 2011

Time

55 minutes

Yield

Serves 4 as a main course

Ingredients

Polenta

6 cups water Table salt 1 ½ cups medium-grind cornmeal, preferably stone-ground

Mushrooms

2 tablespoons unsalted butter 2 tablespoons olive oil 1 small onion, chopped2 medium cloves garlic, minced2 teaspoons fresh rosemary, minced1 pound wild mushrooms (such as crimini, shiitake, or oyster), cleaned and sliced⅓ cup chicken stock or vegetable stockSalt and ground black pepper grated Parmesan cheese

Before You Begin

If you do not have a heavy-bottomed saucepan, you may want to use a flame tamer to manage the heat. A flame tamer can be purchased at most kitchen supply stores, or one can be fashioned from a ring of foil, see related Quick Tip. It's easy to tell whether you need a flame tamer or not. If the polental bubbles or sputters at all after the first 10 minutes, the heat is too high, and you need one. Properly heated polenta will do little more than release wisps of steam. When stirring the polenta, make sure to scrape the sides and bottom of the pan to ensure even cooking. You may use any fresh wild mushrooms (such as cremini, shitakes, or oysters), either alone or in combination.

Instructions

Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.

Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes.

Meanwhile, heat butter and oil in large skillet. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in garlic and rosemary; sauté until fragrant, about 1 minute longer.

Add wild mushrooms; sauté, stirring occasionally, until juices release, about 6 minutes. Add stock, and salt and pepper to taste; simmer briskly until sauce thickens, 5-10 minutes depending on mushroom variety. Adjust seasonings.

Divide polenta among 4 bowls; top each with portion of mushrooms and sauce. Garnish with Parmesan cheese, and serve immediately.