CREAMY POLENTA WITH WILD MUSHROOMS

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Creamy Polenta With Wild Mushrooms image

Eagle Mountain Outfitters takes groups on excursions into the Montana wilderness and then serves them gourmet meals! This is a wonderful dish made even more heavenly when served in the great outdoors! This would make a lovely side for your turkey this Thanksgiving!

Provided by Sharon123

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups yellow onions, chopped coarse (12 oz.)
1/2 cup white mushroom, chopped coarse (4 oz.)
2 tablespoons garlic, chopped fine
2 ounces dried porcini mushrooms, chopped coarse, rinsed and soaked in water 10 minutes (or cepe mushrooms)
5 fluid ounces olive oil, divided
4 teaspoons fresh basil, chopped fine or 1 teaspoon dried basil
1 teaspoon fresh oregano, chopped fine or 1/4 teaspoon dried oregano
2 quarts vegetable stock or 2 quarts chicken stock
12 ounces coarse polenta (or yellow cornmeal-about 1 1/2 cups)
salt and pepper, to taste
2 cups heavy cream
4 ounces aged asiago cheese, grated fine (or Fontine about 1/2 cup)
8 -10 fresh wild mushrooms (portobella, shitake, chanterelle, oyster, etc.)
fresh basil sprig (to garnish)

Steps:

  • Sauté the onions, white mushrooms, garlic and the porcini in 4 fl oz of olive oil until lightly colored. Add basil, oregano and stock; bring to a boil.
  • Slowly stir in polenta. Simmer for 10 minutes, stirring often. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm.
  • Just before serving, add cream and cheese and stir vigorously.
  • Sauté the wild mushrooms in the remaining olive oil until tender, about 10 minutes. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil. Enjoy!

Nutrition Facts : Calories 1092.3, Fat 81.1, SaturatedFat 32.6, Cholesterol 163, Sodium 81.2, Carbohydrate 87, Fiber 9.2, Sugar 3.8, Protein 12

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