Parmesan Polenta with Mushrooms | Lynmar Estate

Polenta con Formaggio e Funghi

Polenta with Cheese & Mushrooms

Serves: 8

Recipe by Lynmar Estate Chef David Frakes


Polenta

2 C polenta

10 C water

3/4 C onion, minced fine

2 Tbsp extra virgin olive oil

2 small bay leaves

1/4+ C Parmesan or Asiago cheese grated

2 Tbsp sage chopped, optional

Salt & Pepper to taste

  1. Preheat oven to 400 degrees.
  2. Place water in a pot and bring to a boil.
  3. Sauté onions in olive oil over medium heat until translucent, about 5 minutes.
  4. Add polenta and bay leaf and stir well to coat grains.
  5. Carefully whisk boiling water into polenta.
  6. Continue to cook on top of stove for about 5 minutes, making sure to whisk every other minute.
  7. Place polenta in oven and bake for one hour.
  8. Remove from oven and whisk in the cheese, sage and seasonings.


Mushrooms

2 pounds mushrooms, any combination of type

2 Tbsp butter

1 Tbsp extra virgin olive oil

1/2 tsp garlic, minced

1 Tbsp parsley, chopped

Salt & Pepper to taste

  1. Sauté mushrooms in butter and olive oil over high heat until cooked (usually about 3-5 minutes, depending on size).
  2. Make a well in the center of the pan and add garlic about 30 seconds before the mushrooms are actually cooked through. Incorporate well.
  3. Add parsley, season with salt and pepper.
  4. Top the polenta with the mushrooms and serve immediately.


Suggested Wine Pairing: Susanna's Vineyard Pinot Noir