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1
Cooking the Polenta:
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2
In a medium, heavy pot over high heat bring cream, stock, salt & nutmeg to a boil.
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3
Add polents gradually, whisking constantly.
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4
When mixture thickens, switch to wooden spoon and adjust the heat to maintain a bare simmer.
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5
Cook stirring often, until thick, smooth aand creamy,about 15 minutes.
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6
Add Parmesan and stir.
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7
Keep warm over low heat, stirring occasionally.
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8
If polenta gets dry as it sits, stir in 1/4 cup of warm stock or cream.
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9
To Prepare Mushrooms:
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10
In medium skillet over high heat, heat olive oil.
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11
When oil is hot, sprinkle in mushrooms in a single layer.
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12
DO NOT STIR THEM!
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13
Let them sizzle until they have caramelized on the bottom, 2 minutes.
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14
When the bottoms are caramelized toss them once and season with salt and pepper, to taste.
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15
Continue to cook with out stirring for 5 minutes.
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16
Season again, with salt & pepper to taste.
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17
Add butter or margarine or olive oil and add shallots; cook for 3 minutes.
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18
Continue to cook until garlic turns brown.
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19
DO NOT BURN THE GARLIC!
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20
Add the thyme and cook for 10 seconds.
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21
Add lemon juice and wine.
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22
Cook until the mushrooms are glazed with the sauce.
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23
Add parsley then stir and remove from heat.
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24
Place 1 tablespoon of warm polenta onto a spoon.
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25
Place 1/2 teaspoon of mushroom mixture on the polenta.
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26
Garnish with a sprinkle of Parmesan.
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27
Serve at once.
