ATK Volume 3: Polenta with Mushroom Sauce

This one is a winner, kids. There were a couple of things added/changed, but the bottom line is that it was delicious and we totally recommend it. Chelsi wanted to make our own polenta instead of buying the pre-made polenta in a tube, but we ended up not doing that in order to save (a bunch of) time. It'd probably be improved slightly with the homemade polenta, but it's not necessary.

Some changes that were made: we used fresh oyster mushrooms instead of dried porcini (just because the store we went to didn't have them and we didn't feel like searching), which meant we didn't need the water, and used a little bit of homemade mushroom stock that Chelsi had in the freezer. Also, Chelsi seasoned with salt and pepper throughout the cooking, instead of at the end, and added some red pepper flakes as well. We also put it all over egg noodles, which we both agreed improved the flavor and texture.

Here's the original recipe:
1/4 cup dried porcini mushrooms, rinsed and patted dry
3/4 cup water
1/4 cup olive oil
1 onion, chopped fine
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 Lb white mushrooms, sliced
1/3 cup sweet Marsala (we used dry, and we wondered if sweet would be TOO sweet)
3/4 cup heavy cream
salt & pepper
1 (18 oz) tube polenta, cut into 8 rounds

1. Combine porcini and water in bowl and microwive covered until soft, about 1 minute. Strain porcini, reserving liquid. Chop porcini fine and set aside.

2. Heat 2 tablespons oil in saucepan over medium heat. Cook onion until soft, about 5 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds. Add white and porcini mushrooms and cook until browned. Stir in Marsala and reserved mushroom liquid and simmer until pan is nearly dry (this step took much longer than the original recipe claimed it would). Add cream and simmer until thickened. Season with salt and pepper.

3. Meanwhile, heat remaining oil in large non-skillet. Cook polenta rounds until well crowned and crisp (this step also took longer than the original recipe claimed it would). Serve with mushroom sauce (over egg noodles, if you know what's good for you).

We'll be making this dish again, I'm sure, but next time we'll be doubling it!