Polenta Bites with Caramelized Mushrooms

Ingredients

Polenta

• 3 cups heavy cream
• 2 cups chicken stock or low sodium chicken broth or vegetable broth
• 1 teaspoon gray salt
• ½ teaspoon fresh ground nutmeg
• 1 cup polenta
• 1 cup freshly grated Parmesan cheese
• freshly grated Parmesan cheese, garnish (optional)

Mushrooms

• 3 tablespoons extra-virgin olive oil
• ½ lb cremini mushrooms or button mushrooms, cut into quarters
• finely ground salt
• freshly ground coarse black pepper
• 2 tablespoons unsalted butter or unsalted margarine or extra-virgin olive oil
• 1 tablespoon minced garlic
• 2 tablespoons minced shallots
• 1 teaspoon chopped fresh thyme leaves
• 2 tablespoons fresh squeezed lemon juice
• ¾ cup dry white wine
• 2 tablespoons chopped fresh Italian parsley

Directions

Polenta

1. In a medium, heavy pot over high heat bring cream, stock, salt and nutmeg to a boil.
2. Add polenta gradually, whisking constantly.
3. When mixture thickens, switch to wooden spoon and adjust the heat to maintain a bare simmer.
4. Cook stirring often, until thick, smooth and creamy,about 15 minutes.
5. Add Parmesan and stir.
6. Keep warm over low heat, stirring occasionally.
7. If polenta gets dry as it sits, stir in ¼ cup of warm stock or cream.

Mushrooms

1. In medium skillet over high heat, heat olive oil.
2. When oil is hot, sprinkle in mushrooms in a single layer.
3. DO NOT STIR THEM!
4. Let them sizzle until they have caramelized on the bottom, 2 minutes.
5. When the bottoms are caramelized toss them once and season with salt and pepper, to taste.
6. Continue to cook with out stirring for 5 minutes.
7. Season again, with salt and pepper to taste.
8. Add butter or margarine or olive oil and add shallots; cook for 3 minutes.
9. Continue to cook until garlic turns brown.
10. Do not burn the garlic!
11. Add the thyme and cook for 10 seconds.
12. Add lemon juice and wine.
13. Cook until the mushrooms are glazed with the sauce.
14. Add parsley then stir and remove from heat.
15. Place 1 tablespoon of warm polenta onto a spoon.
16. Place ½ teaspoon of mushroom mixture on the polenta.
17. Garnish with a sprinkle of Parmesan.
18. Serve at once.