Creamy Parmesan Polenta with cremini mushroom and sun-dried tomato sauté
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 8 oz. Cremini Mushrooms
- 1 Shallot
- 1 oz. Julienned Sun-Dried Tomatoes
- 1/2 oz. Pine Nuts
- 3/4 cups Quick-Cooking Polenta
- 3 oz. Shaved Parmesan
- 0.9 oz. Butter
- 2 fl. oz. Sherry Wine
- 2 oz. Baby Spinach
Directions
-
ing 3.5 cups of water to a boil in a small pot. Thoroughly rinse produce and pat dry.
-
Cut mushrooms into ⅓" slices. Peel and halve shallot. Cut into ¼" slices. Carefully ladle out ½ cup boiling water and add to a small bowl with sun-dried tomatoes. Set aside to rehydrate.
-
Place a large non-stick pan over medium heat. Add pine nuts to dry, hot pan and toast while stirring until golden brown, 1-2 minutes. Transfer to a plate and reserve pan (no need to wipe clean).
-
Pour polenta in a steady stream into remaining boiling water while whisking. Continue whisking over medium-high heat until polenta comes to a boil, 1-2 minutes. Whisk in Parmesan cheese (reserve a pinch for garnish), half the butter (reserving remaining for sauté), ½ tsp. salt, and a pinch of pepper until fully incorporated. Remove from burner. Taste and add more salt if desired. Polenta should be thick and creamy. Cover and set aside.
-
Return pan used to toast pine nuts to medium-high heat. Add 1 Tbsp. olive oil and mushrooms to hot pan. Cook, stirring occasionally, until browned and tender, 3-5 minutes. Add shallots and cook, stirring occasionally, until slightly softened, 1-2 minutes.
-
Add sherry to pan and cook until mostly reduced, 2-3 minutes. Add sun-dried tomatoes and rehydrating liquid and cook until mostly reduced, 3-5 minutes. Remove from burner and add spinach, ½ tsp. salt, ¼ tsp. pepper, and remaining butter. Stir together until butter is incorporated and spinach is wilted. If polenta gets too firm while sitting, whisk in water 2 Tbsp. at a time over medium heat to loosen.
-
Place polenta on a plate or in a shallow bowl. Top with mushroom and sun-dried tomato sauté and sprinkle with pine nuts. Garnish with reserved Parmesan.