when we were in las vegas a year and a half ago, jason and i had a killer dinner at scarpetta in the cosmopolitan. we started with the famous spaghetti with tomato and basil, and while it was good, it was the creamy polenta with a fricassee of truffled mushrooms that we both dreamed about after the meal was over. the polenta was so rich and creamy, the mushrooms perfectly garlicky, it's a delicious combination. ever since that trip i've been on the lookout for a reasonable substitute. and while this isn't as ethereal as our scarpetta version, it's delicious none the less.
polenta with roasted mushrooms
adapted from two peas & their pod
45 minutes, serves 4
1 pound baby bella or cremini mushrooms, quartered
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 cups milk
1 1/2 cups water
3/4 cup stoneground polenta (not instant)
2 tablespoons unsalted butter
3/4 cup grated parmesan cheese
- make the mushrooms. preheat your oven to 400F & grease a large baking sheet. add the mushrooms to the baking sheet and drizzle with the oil and vinegar. add the garlic and toss to coat. season with salt and pepper and spread the mushrooms out evenly on the sheet. roast for about 15 minutes, or until the mushrooms are soft and light brown.
- make the polenta while the mushrooms roast. combine milk and water in a medium saucepan. bring to a simmer over medium heat. once simmering, slowly pour in the polenta while whisking. reduce heat to low, cover loosely with a lid and cook about 30 minutes until the polenta is creamy, whisking about every 5 minutes. stir in the butter and parmesan cheese.
- serve the polenta topped with the roasted mushrooms.