- 3 tablespoons unsalted butter
- 3/4 pound small white mushrooms, quartered
- 1 shallot, minced
- Salt and freshly ground pepper
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1/2 cup crumbled Roquefort cheese (about 2 ounces)
- 1/4 teaspoon finely chopped rosemary
- 2 cups milk
- 2 cups water
- 1 cup instant polenta
- 1 tablespoon coarsely chopped flat-leaf parsley
How to make this recipe
- 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.
- 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.
- Spoon the polenta into deep bowls and spoon the mushroom sauce on top. Sprinkle with the parsley and serve immediately.
The mushroom sauce can be refrigerated overnight. Rewarm before serving, adding a little water if necessary.
The salty, tangy blue cheese and creamy polenta here call for a rich, fruity red. Try a Portuguese bottling.