White Mushroom Saute Over Parmesan Polenta

ingredients

• 1 tbsp olive oil

• 1/2 red onion sliced

• 1/2 tsp sugar

• 2 tbsp butter

• 1/2 tbsp garlic, minced

• 1 cup mushrooms, stems removed, sliced

• 1 tbsp capers, rinsed

• 1/2 cup white wine

• 1 tbsp chopped parsley

• 1/2 tsp red pepper flakes (optional)

• kosher salt

• pepper

• 1 tbsp fresh parsley

• 1 tsp cornstarch

Polenta

• 1 cup polenta, (ground yellow cornmeal)

• 3 cups water (or chicken stock which I prefer!)

• 3 tbsp unsalted butter

• 1/2 cup heavy cream

• 1/2 cup Parmesan cheese, grated

• 1 /2 tsp kosher salt

• 1 tsp black pepper

instructions

Prepare the Mushroom and Onion Saute

1. Add the olive oil to a large saute pan over medium/low heat. Add the sliced onions, stir to coat with the oil, and let them simmer low and slow.. Around 15 minutes sprinkle the sugar over top and stir gently to coat.

2. After twenty minutes add the butter, once melted add the garlic and stir gently. After two minutes add in the mushrooms. Stir gently to coat the mushrooms with the butter. If the mixture seems to dry add a little bit more butter. Let the mixture saute another 10 minutes.

3. Add the white wine to the pan, scraping up any brown bits. Add in the capers and red pepper flakes as well.

4. Let the mixture simmer until it has reduced down, about 5 minutes.

5. Sprinkle the cornstarch over the pan and stir gently until incorporated. You will see the mixture thicken a bit as it continues to simmer.

6. Season with salt, pepper, and fresh parsley. Spoon this mixture over the polenta and serve.

Prepare the Polenta

1. Place the water or chicken stock in a large saucepan. Acook over medium-high heat until it comes to a boil.

2. Reduce the heat to medium-low and very slowly whisk in the cornmeal, a little at a time,

3. Add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring.

4. Off the heat, stir in the Parmesan, heavy cream, and butter. Taste for seasonings and adjust. Top with saute of mushroom and onions.

RECIPE NOTES: