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Blackstone Winery


Pair with Blackstone Pinot Noir

For the Polenta

1 cup yellow cornmeal
2 tablespoons butter
1 clove garlic, very finely chopped
2-1/2 cups milk
1-1/2 cups low-sodium chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces Fontina or Asiago, grated fine

For the Mushrooms

1-1/2 pounds fresh cremini mushrooms, cleaned and sliced
1 ounce dried porcini and shitake mushrooms, rinsed and soaked in warm water, then sliced, 1/2 cup of soaking water reserved 1/4 cup warm water
2 tablespoons butter
2 tablespoons olive oil
1 medium red onion, sliced
4 cloves garlic, very finely chopped
1 teaspoon finely chopped fresh oregano
1/2 cup chicken broth (or wine)
4 teaspoon finely chopped basil leaves
1/4 cup heavy cream
Salt and freshly ground black pepper
Fresh basil as needed for garnish


Prepare the polenta: Melt the butter in a saucepan over medium-high heat. Add the garlic, sauté 1 minute, then add the milk, chicken broth and salt and pepper and bring to a boil. Add the cornmeal, whisking constantly until well blended.

Reduce the heat to low and cook 8-10 minutes, continuing to whisk frequently until thickened. Add the sage and Fontina cheese and stir until cheese is melted. Remove from the heat and cover to keep warm.

Cook the mushrooms: In a large skillet, heat the butter and olive oil over medium heat. Add the onion and oregano and sauté until softened, 2-3 minutes. Add the garlic and continue cooking for 1 minute longer.

Add mushrooms, sauté until softened, about 7 minutes.

Stir in the reserved mushroom liquid, increase the heat to medium-high and simmer the mixture, stirring often, until the liquid has reduced by half, 3-4 minutes. Adjust the seasoning if necessary, and then add cream. Cook for 1 minute longer.

To serve, plate a serving of polenta, top with mushrooms and spoon a little of the sauce over all.