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Creamy Polenta with Mushrooms

A delicious and filling variation on a basic polenta recipe*, this recipe pairs Madeira wine-enhanced wild mushrooms with a blue-cheese and Parmesan-spiked polenta.

Ingredients

1/2 recipe Creamy Polenta*, still warm
2 tablespoons extra virgin olive oil
4 tablespoons butter
2 shallots, thinly sliced
1 1/4 pounds mixed wild mushrooms
3/4 teaspoons Himalayan or sea salt
1/2 teaspoon ground black pepper
1/4 cup Madeira wine
3 tablespoons finely chopped parsley
1/4 cup grated Parmesan
1/3 cup blue cheese, crumbled

*Polenta is basically cornmeal boiled into a porridge. Here is a recipe for making the polenta used in the above recipe. Note that this recipe makes twice the amount needed. Also, make sure you get organic polenta or at least non-GMO polenta.

http://www.countryliving.com/recipefinder/polenta-italian-recipe

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. Cover polenta and keep warm over low heat. Heat oil with 2 tablespoons butter in a large skillet over medium-high heat. Once the butter is melted, add shallots and cook until soft, about 2 minutes. Add mushrooms, salt, and pepper and cook, stirring occasionally, until golden brown, about 8 minutes.

2. Add the Madeira and parsley and cook until liquid is evaporated, about 3 minutes. Stir remaining 2 tablespoons butter and Parmesan into polenta and divide it among 4 bowls. Top with mushrooms and blue cheese. Serve hot.

Tips & Techniques

If the polenta stiffens up, stir in simmering water or milk a tablespoon at a time until the polenta becomes creamy again.

Makes 4 cups.

Per 1 cup serving: Calories 441, Fat 23.5g, Cholesterol 43mg, Sodium 686mg. Carbohydrates 44.3g, Dietary Fiber 5.6g, Protein 13.1g

Original recipe and image source: http://www.countryliving.com/recipefinder/creamy-polenta-mushrooms-recipe

    

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