Serves 4 for an entree and 6 for an appetizer
5 5oz boxes of mushrooms, sliced(I used a combination of button and baby bella)
1 large onion, finely chopped
4 cloves of garlic, finely chopped
4 sprigs of thyme
4 cups chicken stock
1/2 cup marsala wine
1/2 cup heavy cream
1/4 cup italian parsely, minced
2 cups milk
1 1/4 cups polenta or corn meal
5 oz of goat cheese
salt and pepper
3 tablespoons extra virgin olive oil
Heat the oil in a large skillet over medium/high heat. Pour the milk and 2 cups of chicken stock into a medium sauce pot and turn the heat on low. Meanwhile add the onion, thyme sprigs and the garlic to the skillet and turn the heat down to medium. Cook until the onions are translucent. Add the mushrooms, turn up the heat and let them cook without stirring for 3 minutes. Stir to rotate the mushrooms on top to the bottom of the skillet and leave them alone for 5 minutes. Stir again and let them continue to cook for 2 more minutes. The mushrooms will have wilted considerably. Add the remaining 2 cups of stock and the marsala wine. Season with salt and pepper. Bring the heat up to high and let the liquid reduce by 2/3rds. Season the heating milk and stock with salt and pepper. Add the goat cheese and whisk until it is incorporated. While whisking, add the cornmeal or polenta a little at a time until all is incorporated and the mixture is smooth. It should resemble porridge. Turn the heat off and cover. Add the cream to the mushrooms and bring to a boil. Turn off heat and fish out the thyme sprigs. The leaves should have fallen off into the mushrooms. Spoon polenta into dishes and top with the mushrooms. Sprinkle parsley over each dish and serve.
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