POLENTA WITH WILD MUSHROOM AND GORGONZOLA CHEESE

Polenta with Wild Mushroom and Gorgonzola Cheese image

Categories Corn

Number Of Ingredients 10

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2 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallots
1 pound mixed fresh wild mushrooms, sliced
3/4 cup ruby Port
1/2 cup chicken stock or canned low-salt broth
2 tablespoons unsalted butter (1/4 stick) plus 3 tablespoons, cut into pieces, room temperature
4 cups water
1 cup yellow cornmeal
1 teaspoon salt
1 cup crumbled Gorgonzola cheese (about 4 ounces)

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add shallots and saute until translucent, about 2 minutes. Add mushrooms and saute until liquid evaporates and mushrooms are brown and tender, about 6 minutes.
Add Port and simmer until Port is reduced by one-third, about 1 minute. Add chicken stock and simmer until liquid is reduced by one-third, about 1 minute longer. Remove skillet from heat.
Whisk in 2 tablespoons butter. Season with salt and pepper. (Can be prepared 2 hours ahead. Rewarm over medium heat before serving.)
Combine 4 cups water, cornmeal and salt in large pot; whisk to blend. Bring mixture to boil, whisking constantly.
Add 3 tablespoons butter. Reduce heat to medium-low; cook until polenta is soft and thick, whisking frequently, about 15 minutes. Add cheese; whisk until melted.
Spoon polenta into serving bowl. Spoon mushrooms over polenta and serve.