Side Dish
Parmesan Polenta with Cremini Mushroom and Sun-Dried Tomato Sauce
Korbel Champagne Cellars
13250 River Road
Guerneville, CA 95446-9538
korbel.com
- RECIPE YEAR: 2016
- RECIPE BY: Chef Teresa Garcia
- YIELD: Serves 8
- PAIRS WELL WITH: Brut Rosé
This is a hearty side dish that is great alongside grilled steak or chicken. It also works particularly well as a vegetarian main dish.
Ingredients:
- 3 1/4 cups vegetable broth
- 1 teaspoon salt, plus more, to taste
- 1 teaspoon unsalted butter
- 1 cup polenta
- 3/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 4 cups chopped cremini mushrooms
- 2 tablespoons minced garlic
- 1/4 cup Korbel Brut Rosé
- Freshly ground pepper, to taste
- 1 cup chopped sun-dried tomatoes in oil
- 2 tablespoons balsamic vineger
- 2 tablespoons thinly sliced fresh basil
Directions:
In a saucepan over low heat, combine the broth, salt and butter, then whisk in the polenta. Cook, stirring frequently, until it starts to thicken. Add half of the cheese and cook, stirring frequently, until the polenta loses its grit. Adjust the seasoning with salt. Sprinkle the remaining cheese on top. Heat a large fry pan over medium-high heat. Pour in the olive oil and swirl to coat the pan. Add the mushrooms and cook, without stirring, until browned, about 5 minutes. Stir and continue to cook for about 3 minutes. Add the garlic, a sprinkle of salt and the wine and stir. Cook until the garlic is lightly cooked and the alcohol cooks off, 1 to 2 minutes more. Season with salt and pepper and stir. Transfer the mushroom mixture to a shallow bowl and let cool slightly. Stir in the sun-dried tomatoes, vinegar and basil. Adjust the seasoning with salt and serve the mushroom mixture over the polenta.
