Creamy Polenta with Charred Onions and Black Trumpet Mushrooms

Creamy Polenta with Charred Onions and Black Trumpet Mushrooms

4-6

For the polenta

4 cups reserved leek blanching liquid, stock, or water

1 cup course-ground cornmeal or grits

2 tablespoons butter

¼ cup cream 

¼ cup grated Parmesan cheese, optional


For the mushrooms

3 tablespoons butter, divided

3 tablespoons olive oil, divided

2 small onions, sliced into rounds

1 garlic clove, minced

2 cups fresh or frozen black trumpet mushrooms

Salt

1 teaspoon fresh thyme leaves

To make the polenta, bring liquid to a rolling boil and stir in cornmeal or grits. Reduce heat and simmer, stirring regularly, until cornmeal is completely softened, 20–40 minutes depending on how finely ground the cornmeal or grits are. When cornmeal or grits are cooked, stir in butter, cream, and Parmesan cheese, if using. If not using the cheese, you may need to season the polenta with salt. 


To prepare the mushrooms, combine 2 tablespoons each butter and olive oil in a wide skillet. Place over medium high heat. When butter is melted, add onions so they lie flat in the pan. Let them cook undisturbed until they are slightly charred, about 7 minutes. Reduce heat, flip onions over, and cook until they are softened, another 10 minutes. Transfer to a warm plate. 


Wipe out skillet. Combine remaining butter and oil. Place back over medium heat. When butter is melted, add garlic and cook for 30 seconds. Add mushrooms, stir and cook until mushrooms soften, 4–6 minutes. Season with salt and stir in thyme leaves. Keep warm until polenta is cooked. 

 

To serve, ladle polenta into bowls and top with charred onions and sautéed black trumpets.

From Issue

No. 07 / Winter 2019

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 16 / Spring 2021

No. 16 / Spring 2021

Recent Recipes

Sparkling Garden Party

Sparkling Garden Party

Yellow Jacket Jubilee

Yellow Jacket Jubilee

Love Potion #9

Love Potion #9

Yard Soda

Yard Soda

Creamy Mushroom Campanelle

Creamy Mushroom Campanelle

Gnocchetti Sardi with Pancetta, Broccolini, and Parmesan Chicken Broth

Gnocchetti Sardi with Pancetta, Broccolini, and Parmesan Chicken Broth

Casa Alchimia Bolognese Sauce

Casa Alchimia Bolognese Sauce

Lobster Ravioli in Sherry Cream Sauce

Lobster Ravioli in Sherry Cream Sauce

Puttanesca Sauce

Puttanesca Sauce

Classic Roman Cacio e Pepe

Classic Roman Cacio e Pepe

Retro Mac & Cheese with Stewed Tomatoes

Retro Mac & Cheese with Stewed Tomatoes

Flan Impossible

Flan Impossible

Recent eM Blog Posts

1/4