Mushroom and Rosemary Topping

This delectable recipe combines the earthy richness of mushrooms and the aromatic touch of fresh rosemary, served over a bed of creamy Parmesan polenta. The combination of flavors and textures creates a delightful and satisfying dish that is perfect for any occasion. Whether you’re looking for a comforting weeknight meal or an impressive dinner for guests, this recipe has got you covered.

MAKES ENOUGH FOR 4 SERVINGS

INGREDIENTS:

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped fine
• 2 garlic cloves, minced
• 2 teaspoons minced fresh rosemary
• 1 pound mushrooms (such as cremini, shiitake, or oyster), stemmed and sliced thin
• ⅓ cup vegetable broth
• Salt and pepper to taste
• Mushroom and Rosemary Topping (enough for 4 servings)
• Any type of mushroom can be used here, including white, cremini, shiitake, or oyster.
• ¼ cup grated Parmesan cheese

INSTRUCTIONS:

1. Heat butter and oil in a 12-inch nonstick skillet over medium-high heat until the butter is melted and hot.
2. Add the chopped onion and cook until softened and beginning to brown, which should take about 5 to 7 minutes.
3. Stir in the minced garlic and minced rosemary and cook until fragrant, approximately 30 seconds.
4. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture, which should take around 6 minutes.
5. Pour in the vegetable broth and simmer briskly until the sauce thickens, which should take about 8 minutes.
6. Season the mushroom mixture with salt and pepper to taste.
7. Spoon the mushroom mixture over individual portions of creamy Parmesan polenta.
8. Sprinkle each serving with grated Parmesan cheese before serving.

MAKING CREAMY PARMESAN POLENTA:

• Bring water to boil over medium-high heat. Stir in salt and a pinch of baking soda.
• Slowly pour in the cornmeal, stirring constantly to avoid lumps. Bring the mixture to a boil, continuing to stir.
• Reduce the heat to the lowest setting and cover the pot.
• After 5 minutes, whisk the polenta until smooth. Cover and continue to cook until the grains are tender.
• Remove the pot from heat and stir in the grated Parmesan cheese, butter, and pepper to taste.
• Cover the polenta and let it sit for 5 minutes before serving.

MAKING A FLAME TAMER:

A flame tamer is a simple tool to prevent dishes like risotto, polenta, and sauces from simmering too briskly and sticking to the bottom of the pan. To make one, shape a sheet of heavy-duty aluminum foil into a 1-inch-thick ring of even thickness, sized to fit your burner. Place it between the burner and the pot to disperse the heat evenly.

TIPS:

• Select a variety of mushrooms such as cremini, shiitake, or oyster to add depth and complexity to the dish. You can even mix and match different mushroom types to create a unique flavor profile.
• When slicing the mushrooms, aim for thin and even cuts. This ensures that they cook evenly and release their moisture properly, enhancing the overall taste.
• To enhance the umami flavor, use vegetable broth in the mushroom sauce. You can also experiment with other types of broth if you prefer a different taste.
• Be mindful while seasoning with salt and pepper, as both the mushrooms and the Parmesan cheese have their own saltiness. Taste and adjust as needed.
• For a creamier and richer polenta, choose a high-quality Parmesan cheese and freshly grate it just before adding it to the dish.
• When making the creamy Parmesan polenta, use a flame tamer to avoid simmering too briskly. This will ensure a smooth and perfectly cooked polenta without any burnt bits.

Enjoy this Mushroom and Rosemary Polenta with Creamy Parmesan Polenta as a delightful and savory main course that will surely impress your family and guests!