Roasted Mushrooms with Sherry Over Creamy Polenta (Alexandra Stafford, Food52)

Polenta Ingredients:

  • 4 cup water
  • 1 cup polenta or stone-ground coarse cornmeal
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons unsalted butter or Olive Oil

Mushroom Ingredients:

  • 1 pound mushrooms, such as a mix of cremini and shiitakes
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/2 cup sherry or dry white wine
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter, plus more to taste
  • kosher salt
  • freshly cracked pepper

For the Polenta: Mix the ingredients in a 6 cup baking dish and place in a 350° over. After 15 minutes, stir the mixture and return to the oven for an additional 15-20 minutes.

For the mushrooms: Preheat over to 325°. Remove the stems from the mushrooms. Slice into quarters.

In a 9- by 13- inch baking dish, combine the mushrooms, shallots, garlic, sherry and olive oil. Season with salt and pepper totaste. Toss to distribute, then spread in an even layer. Cover dish with foil, transfer to the oven and cook for 30 minutes.

Remove pan from the oven and raise the temperature to 450° F. Remove foil and drain the juices into a small saucepan. Set aside. Spread the mushrooms out, return the dish to the oven and roast until the mushrooms are beginning to brown (15-20 minutes), stirring after 10 minutes.

Bring the juices to a gentle simmer while the mushrooms are cooking. When the mushrooms are nearly done, add butter and whisk to incorporate.

Ladle polenta into bowls, spoon mushrooms over top, drizzle with sauce.