So there is a restaurant near me, Sirena, that has a small plate happy hour menu, and one of the items on it is a creamy polenta with mushrooms...it was so great I had to re-create it! I am entering this into the Food Network Magazine's secret ingredient recipe contest! This month the ingredient is mushrooms. Cross your fingers for me!
Creamy Polenta with Mushrooms
1 1/4 C polenta
3 C chicken stock
3/4 C frozen sweet corn kernels
1 Tbsp butter
1/2 c fresh parmesan
2 Tbsp mascarpone cheese
mushrooms:
2 T EVOO
2 clove garlic, minced
2 (4 oz) pkgs. assorted mushrooms (baby bella, oyster, shitake)
1/4 C. dry sherry
2 T. fat free half and half
drizzle truffle oil
salt and pepper to taste
Shaved Parmesan for garnish
Bring chicken stock to a boil, add polenta, cook 10 minutes. Add mascarpone, butter, corn, parmesan and mix til cheeses are melted. While polenta is cooking, saute clove of garlic in evoo for 1 min, add mushrooms (slice any larger ones) and sherry and cook til all liquid is absorbed and mushrooms are tender. Add fat free half and half. Spoon over polenta, garnish with a drizzle of truffle oil, shaved parmesan, and salt and pepper to taste.
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