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Yield
Serves : 4

How to Make It

Step 1    

Melt 1 1/2 tablespoons of the butter in a large, deep skillet. Add the mushroom quarters and minced shallot, season with salt and pepper and cook over moderately high heat, stirring frequently, until the mushrooms are softened and golden, 6 to 7 minutes. Add the wine and simmer until reduced to 2 tablespoons, about 5 minutes. Add the cream, Roquefort and rosemary and simmer over moderately low heat until slightly thickened, about 7 minutes. Season the mushroom sauce with salt and pepper and keep warm.

Step 2    

Meanwhile, in a medium saucepan, combine the milk with the water, the remaining 1 1/2 tablespoons of butter and 1 teaspoon of salt and bring to a gentle boil. Add the polenta in a thin stream, whisking constantly. Reduce the heat to moderate and cook, stirring with a wooden spoon, until the polenta is tender and pulls away from the side of the pan, about 10 minutes.

Step 3    

Spoon the polenta into deep bowls and spoon the mushroom sauce on top. Sprinkle with the parsley and serve immediately.

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