Creamy Polenta with Wild Mushrooms

Sarah Christensen Roberts

I love to cook! My new husband (I was married August 5, 2017) is one lucky guy! 

3 oz. onion, coarsely chopped

1 oz. white mushrooms, coarsely chopped

1 clove garlic, minced

½ oz. porcini mushrooms (rinsed, soaked in water, then drained), coarsely chopped

1 oz. olive oil

1/8 tsp. basil

Pinch oregano

1 pt. chicken stock

½ cup polenta

½ cup heavy cream

1 oz. grated asiago, fontina, or parmesan

Salt, pepper to taste

Sauté onions, garlic and both types of mushrooms in olive oil until lightly colored. Add basil,

oregano and stock; bring to a boil. Slowly stir in polenta. Simmer 10 min, stirring regularly, until thick and creamy. Add more stock if necessary. Adjust seasonings and keep warm. Just before service, add heavy cream and cheese and stir vigorously.