Rosemary Polenta with Portobello Mushrooms

Serve with St. Supéry Rutherford Cabernet Sauvignon

This simple preparation is packed with flavor.  Great as a side dish for grilled meats or fish, it can also be the star attraction at a vegetarian meal by substituting vegetable stock for the chicken stock.

½ pound Portobello mushrooms – dark gills removed and cut into bite sized pieces
¼ cup minced shallots
1 clove garlic – peeled and minced
2 tablespoons olive oil
salt & pepper

Heat the oil in a medium sauté pan and cook the shallots until tender.  Turn up the heat and add the mushrooms. Season with salt & pepper.  Cook until the mushrooms release their water then add the garlic. Take the pan off the heat and reserve.

1 cup polenta (yellow corn meal)
4 cups chicken stock or canned low sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon fresh rosemary – minced
½ cup heavy cream
½ cup freshly grated Parmesan
salt & pepper

Combine the stock, butter, and rosemary in a medium, heavy bottomed, saucepan. Bring to a boil and whisk in the polenta.  Simmer and stir frequently until the mixture thickens and the polenta is tender – about 15 minutes.  Stir in the reserved mushroom mixture and the cheese.

Serves 4 as a main course