Veal Marsala, Mushroom Sauce and Parmesan Polenta

Ingredients

• 1 lb Cremini Mushrooms (sliced about 1/4-inch thick)
• 2 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 2 pcs Shallots (small, finely chopped)
• 3 cloves Garlic (minced)
• 1 tbsp All-Purpose Flour
• 1 cup Beef Broth (low-sodium)
• 0.75 cup Heavy Cream
• 1 tsp Worcestershire Sauce
• 1 tsp Fresh Thyme (leaves only)
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Brown the Mushrooms

   • Heat butter and olive oil in a large skillet over medium-high heat until the butter is melted and foaming.
   • Add the sliced mushrooms in a single, even layer. To ensure they brown properly, do not overcrowd the pan; cook in two batches if necessary.
   • Cook the mushrooms without stirring for 3-5 minutes, until the bottoms are deeply golden brown.
   • Stir and continue to cook for another 5-7 minutes, until all the released moisture has evaporated and the mushrooms are well-browned all over.
   • Remove the browned mushrooms from the skillet and set them aside in a bowl.
2. 2

   Sauté the Aromatics

   • Reduce the heat to medium. Add the finely chopped shallots to the same skillet, adding another teaspoon of oil if the pan is too dry.
   • Sauté for 2-3 minutes until the shallots have softened and become translucent.
   • Add the minced garlic and fresh thyme leaves, and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
3. 3

   Create the Roux and Deglaze

Ingredients

• 3 cup vegetable broth (Can substitute with water or chicken broth)
• 1 cup whole milk (For a creamier texture)
• 1 cup polenta (Medium or coarse ground yellow cornmeal)
• 1 tsp salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 3 tbsp unsalted butter (Cut into small pieces)
• 0.5 cup parmesan cheese (Freshly grated Parmigiano-Reggiano)
• 2 tbsp fresh parsley (Finely chopped, for garnish)

Instructions

1. 1

   Heat the Liquid

   • In a medium, heavy-bottomed saucepan, combine the vegetable broth and whole milk.
   • Bring the mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil.
   • Once simmering, stir in the salt.
2. 2

   Whisk in the Polenta

   • Reduce the heat to low.
   • While whisking constantly with one hand, use your other hand to slowly and steadily pour the polenta into the simmering liquid. This continuous whisking is crucial to prevent lumps from forming.
3. 3

   Cook the Polenta

   • Continue to whisk for 2-3 minutes as the polenta begins to thicken.
   • Switch from a whisk to a wooden spoon. Cover the saucepan and cook for 20-25 minutes on the lowest heat setting.
   • Uncover and stir vigorously every 5 minutes to prevent the polenta from sticking to the bottom of the pan.
   • The polenta is ready when the texture is thick, creamy, and the individual grains are tender. It should pull away from the sides of the pan as you stir.
4. 4

   Finish with Butter and Cheese

   • Remove the saucepan from the heat.
   • Immediately stir in the cubed unsalted butter until it has completely melted.
   • Add the freshly grated Parmesan cheese and black pepper. Stir vigorously until the cheese is melted and the polenta is smooth and glossy.
5. 5

   Serve Immediately

   • Taste the polenta and adjust the seasoning with more salt or pepper if necessary.
   • Serve warm in bowls, garnished with fresh parsley. Polenta will set and firm up as it cools.