Sherry Mushrooms With Creamy Polenta And Gremolata

Name: Sherry Mushrooms With Creamy Polenta And Gremolata
Yield: 4
Ingredients: 3 cups water; kosher salt, to taste; 1 cup polenta; 1 cup milk, of your choice; ½ cup grated parmesan cheese; 1 tablespoon unsalted butter; pepper, to taste; olive oil, to taste; 2 medium shallots, finely chopped; kosher salt, to taste; 4 sprigs fresh thyme; 1 lb mixed mushroom, such as shiitake and cremini, steams trimmed, sliced; ½ cup dry sherry; ¼ cup vegetable stock; pepper, to taste; 2 cloves garlic, grated; 1 bunch fresh parsley, chopped; 2 lemons lemon zest; kosher salt, to taste

Recipe by Isabel Castillo from tasty.co

Dinner

Ingredients

4 servings

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3 cups water
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kosher salt, to taste
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1 cup polenta
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1 cup milk, of your choice
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½ cup grated parmesan cheese
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1 tablespoon unsalted butter
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pepper, to taste
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olive oil, to taste
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2 medium shallots, finely chopped
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kosher salt, to taste

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4 sprigs fresh thyme
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1 lb mixed mushroom, such as shiitake and cremini, steams trimmed, sliced
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½ cup dry sherry
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¼ cup vegetable stock
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pepper, to taste
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2 cloves garlic, grated
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1 bunch fresh parsley, chopped
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2 lemons lemon zest
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kosher salt, to taste

Instructions

Make the polenta: Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn’t sticking or burning.
Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.
Meanwhile, make the mushrooms: Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat until softened and slightly translucent, about 2 minutes.
Season with salt, then add the thyme leaves and mushrooms. Cook until the mushrooms are caramelized and softened, about 5 minutes.
Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol, about 1 minute. Add the vegetable stock and season with salt and pepper. Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
Make the gremolata: In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
Nutrition, all included Calories: 413 Total fat: 22 grams Sodium: 1351 mg Total carbs: 42 grams Dietary fiber: 6 grams Sugars: 6 grams Protein: 15 grams
Enjoy!