Creamy Mushroom Carbonara Polenta
A very rich creamy and delicious side dish or main course.
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Servings: 4 to 6 servings
Ingredients
- 4 large portobello mushroom caps cleaned and sliced or diced
- 3 tablespoons extra virgin olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 shallot diced
- 1 tablespoon freshly minced garlic
- 1 tablespoon freshly chopped thyme
- 1/2 cup white wine
- 4 cups chicken broth organic low sodium
- 1 cup polenta quick cook style
- 2 tablespoons butter (optional)
- 1 cup freshly grated parmesan cheese
- 2 large eggs lightly beaten
Instructions
- In a heavy bottom Dutch Oven pan, heat 2 tablespoons olive oil over medium high heat.
- Add the mushrooms and black pepper. Cook for 5 minutes. Mushrooms will reduce to less than 1/2. Add 1/4 teaspoon salt - stir. Remove mushrooms from pan and set aside.
- Add 1 tablespoon olive oil. Reduce heat to medium. Add shallots and sauté for 1 to 2 minutes. Add garlic and thyme and sauté for about 1 minute until fragrant.
- Add wine. Cook until reduced to half. Add chicken broth. Bring to a boil.While waiting for the broth to boil, in a small bowl, combine the beaten eggs and parmesan cheese. Set aside.
- Add polenta and 1 teaspoon salt. Use a whisk to mix constantly to prevent lumps. Cook for 3 minutes. Add the mushrooms and continue cooking for 2 more minutes - whisk or use a spoon. Add the butter if using. Whisk until incorporated.
- Turn off the heat. Add the egg and cheese mixture and mix to thoroughly combine.
- Plate, Serve and Enjoy.Note: I served this with my Chicken Tenders Scampi.
Notes
If using regular cornmeal/polenta instead of instant cook time will be up to 30 minutes (and remember to stir frequently to prevent lumps.