Mushroom Polenta

Reprinted from The Fresh 20 by Melissa Lanz. Copyright © 2013. Published by William Morrow Cookbooks.

Mushroom Polenta

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    1/2 ounce dried porcini mushrooms 3 cups low-sodium chicken or vegetable broth
    1 cup warm water 1 cup fine cornmeal (polenta)
    2 tablespoons unsalted butter 1 teaspoon kosher salt
    2 shallots, minced 1/2 teaspoon black pepper
    2 cloves garlic, minced or pressed 1/2 cup grated Parmesan


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    • 1

      Soak the porcini mushrooms in warm water for 20 minutes. Drain the mushrooms and reserve the water.

    • 2

      Melt the butter over medium heat. Sauté the shallots and garlic until translucent.

    • 3

      Add the broth and mushroom water; bring to boil.

    • 4

      Whisk in the corn meal until well blended.

    • 5

      Simmer, stirring frequently, for 25 minutes, until soft and thick.

    • 6

      Stir in the salt, pepper, mushrooms, and cheese.

    • 7

      Remove from heat and serve immediately.

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