Creamy Polenta with Braised Savoury Mushrooms - alive magazine

Name: Creamy Polenta with Braised Savoury Mushrooms - alive magazine
Ingredients: 4 cups (1 L) water; 1/2 tsp (2 mL) kosher salt; 1 cup (250 mL) dried polenta or coarse ground cornmeal; 1/4 cup (60 mL) shredded Parmesan; 2 Tbsp (30 mL) unsalted butter (optional); 2 Tbsp (30 mL) grapeseed oil, divided; 1 lb (500 g) mixture of fresh shiitakes, creminis, and chanterelles, thickly sliced; 2 shallots, peeled and finely minced; 3 large garlic cloves, peeled and thinly sliced; 1/2 cup (125 mL) full-bodied red wine or water; 1 Tbsp (15 mL) finely minced fresh rosemary; 1/2 cup (125 mL) low-sodium chicken or vegetable stock; 1 Tbsp (15 mL) balsamic vinegar; Extra-virgin olive oil (optional)

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Fall is plenteous mushroom season. Mushrooms, both fresh and dried, are available all year round, but fall brings out the best of the best with a myriad of…

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Ingredients

4 cups (1 L) water
1/2 tsp (2 mL) kosher salt
1 cup (250 mL) dried polenta or coarse ground cornmeal
1/4 cup (60 mL) shredded Parmesan
2 Tbsp (30 mL) unsalted butter (optional)
2 Tbsp (30 mL) grapeseed oil, divided
1 lb (500 g) mixture of fresh shiitakes, creminis, and chanterelles, thickly sliced
2 shallots, peeled and finely minced
3 large garlic cloves, peeled and thinly sliced
1/2 cup (125 mL) full-bodied red wine or water
1 Tbsp (15 mL) finely minced fresh rosemary
1/2 cup (125 mL) low-sodium chicken or vegetable stock
1 Tbsp (15 mL) balsamic vinegar
Extra-virgin olive oil (optional)