by Farzana Rahman
Why we Love it
Lush, creamy Sunday comfort food at its best. A warming bowl of polenta porridge topped with porcini mushrooms sautéed with thyme and garlic (with a cheeky dash of cream!). This recipe is originally from Sam Sifton for NYT Food. We modified with way more garlic
FOR THE POLENTA
2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 ¾ cups polenta
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
FOR THE MUSHROOMS
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
Generous handful of mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper .
- For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly and Continue stirring , 2 to 3 minutes.
- Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 mins. Add the butter to pot, and stir well.
- Add the Parmesan. Taste for seasoning.
- Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds.
- Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned.
- Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits.
- Allow the stock to reduce by half, then then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
Put the Polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.