Polenta with Mushroom-Roquefort Sauce Recipe

Name: Polenta with Mushroom-Roquefort Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 3/4 pound small white mushrooms, quartered; 1 shallot, minced; Salt and freshly ground pepper; 1/2 cup dry white wine; 3/4 cup heavy cream; 1/2 cup crumbled Roquefort cheese (about 2 ounces); 1/4 teaspoon finely chopped rosemary; 2 cups milk; 2 cups water; 1 cup instant polenta; 1 tablespoon coarsely chopped flat-leaf parsley

Servings: persons

3 tablespoons unsalted butter
3/4 pound small white mushrooms, quartered
1 shallot, minced
Salt and freshly ground pepper
1/2 cup dry white wine
3/4 cup heavy cream
1/2 cup crumbled Roquefort cheese (about 2 ounces)
1/4 teaspoon finely chopped rosemary
2 cups milk
2 cups water
1 cup instant polenta
1 tablespoon coarsely chopped flat-leaf parsley

1
Melt 1 1/2 tablespoons of the butter in a large, deep skillet.
2
Add the mushroom quarters and minced shallot, season with salt and pepper and cook over moderately high heat, stirring frequently, until the mushrooms are softened and golden, 6 to 7 minutes.
3
Add the wine and simmer until reduced to 2 tablespoons, about 5 minutes.
4
Add the cream, Roquefort and rosemary and simmer over moderately low heat until slightly thickened, about 7 minutes.
5
Season the mushroom sauce with salt and pepper and keep warm.
6
Meanwhile, in a medium saucepan, combine the milk with the water, the remaining 1 1/2 tablespoons of butter and 1 teaspoon of salt and bring to a gentle boil.
7
Add the polenta in a thin stream, whisking constantly.
8
Reduce the heat to moderate and cook, stirring with a wooden spoon, until the polenta is tender and pulls away from the side of the pan, about 10 minutes.
9
Spoon the polenta into deep bowls and spoon the mushroom sauce on top.
10
Sprinkle with the parsley and serve immediately.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 3/4 pound small white mushrooms, quartered, 1 shallot, minced, Salt and freshly ground pepper, and more.

Yes, Polenta with Mushroom-Roquefort Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta with Mushroom-Roquefort Sauce

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