Polenta with Mushroom-Roquefort Sauce
- Contributed by Ruth Van Waerebeek-Gonzales
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
4
Our Pairing Suggestion
The salty, tangy blue cheese and creamy polenta here call for a rich, fruity red. Try a Portuguese bottling.
Recipe: Polenta with Mushroom-Roquefort Sauce
- FAST
- MAKE-AHEAD
- VEGETARIAN
Ingredients
- 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
- 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.
- From Quick Recipes from Ruth Van Waerebeek
- Published October 2001





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