Polenta with Mushroom Sauce

Morel Mushrooms are one of springs greatest pleasures and this recipe shows them off nicely.  If you don't have Morels, use regular button, cremini or portabellos, although just about any mushroom mixture would work.

For the Polenta:

6 cups water

2 T olive oil

1 t salt

1 c yellow cornmeal

1 ¼ c freshly grated parmesan cheese

¼ butter

Bring water, oil and salt to a boil in a saucepan.  Gradually add cornmeal stirring constantly.  Reduce heat to low and cook until polenta is very thick, stirring occasionally, about 30 min.  Stir in cheese and butter.

For the Mushroom Sauce

1 ½ oz dried mushrooms (or 1/2 lb fresh – sautéed in butter)

1 c warm water

2 T olive oil

1 c chopped onion

2 cloves garlic, minced

½ c dry Marsala

½ c dry white wine

1 t minced fresh rosemary

1 c chicken stock

1 c beef stock

1 T butter

1 T flour

Combine dried mushrooms and water in a small bowl.  Let stand until mushrooms soften, about 30 min.  Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into the bowl.  Reserve liquid.  Heat oil in a saucepan over med-high heat.  Add onion and garlic and sauté until onion begins to brown about 15 min.  Add marsala and wine.  Increase heat.  Boil until most of the liquid evaporates, about 7 min.   Add rosemary, mushrooms and both stocks.  Pour in reserved mushroom liquid leaving any sediment behind.  Boil until the liquid mixture is reduced to 2 cups, about 15 min. 

Mix butter and flour in a small bowl to blend and then whisk into mushroom sauce.  Simmer until sauce thickens about 2 min.  Season with salt and pepper.

Ladle polenta into bowls and top with mushroom sauce.