Romano and Black Pepper Polenta with Mushroom Marsala Recipe

Romano and Black Pepper Polenta with Mushroom Marsala Recipe

  • 5 tablespoons extra-virgin olive oil (EVOO)
  • 6 portobello mushroom caps, thinly sliced
  • 2 ounces dried porcini mushrooms
  • 6 cups vegetable or chicken broth
  • 2 cups instant or quick-cooking polenta
  • 1 cup grated Pecorino Romano cheese
  • 1 teaspoon coarsely ground pepper, plus more for seasoning
  • 1/4 cup Marsala wine (eyeball it)
  • Salt
  • Flat-leaf parsley, finely chopped (a generous handful)
  1. In a large skillet, heat the EVOO, 5 turns of the pan, over medium-high heat. Add the portobello mushrooms and cook until tender, about 12 minutes. Set the skillet aside.
  2. In a saucepan, simmer the dried porcinis in the vegetable broth until softened, about 10 minutes. Using a slotted spoon, transfer the porcinis to a cutting board. Chop and set aside. Pour the broth into a bowl, discarding any grit at the bottom of the pan; wipe out the pan. Return the broth to the pan, add the polenta and stir until thick, about 2 minutes. Stir in the cheese and pepper. Keep warm.
  3. Add the Marsala to the skillet with the Portobellos; season with salt and pepper. Stir in the reserved chopped porcinis.
  4. Ladle the polenta into bowls. Top with the mushrooms and parsley.
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