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Grandma's Steakhouse Mushrooms and Polenta

Servings 4 People

Ingredients

  • 1 lb Sliced baby bella mushrooms
  • 1/4 cup Olive oil (plus 1 tbsp)
  • 4 cloves Garlic (sliced)
  • 1/2 cup Soy sauce
  • 1 cup Red wine
  • 1 tsp Freshly ground black pepper
  • 1 sprig Fresh rosemary (optional: more to garnish)
  • 1 tsp Salt (plus more to taste)
  • 2 tbsp Butter
  • 2 oz Goat cheese (optional: more to garnish)
  • 2 cups Corn grits-polenta (I used Bob's Red Mill)
  • 6 cups Water

Instructions

  • Make the marinade. To do this, combine 1/4 cup olive oil, along with the garlic, red wine, soy sauce and freshly ground black pepper in a medium bowl. Stir to combine.
  • Now add the mushrooms to the marinade. Toss them a couple times to make sure they all get nicely coated, and let them hang out there for about a half hour.
  • Strain the mushrooms, reserving the excess marinade for later.
  • Start making your polenta. To do this, bring 6 cups of water and 1 tsp salt to a boil in a large pot over high heat before slowly stirring in the polenta. Once you've added the polenta, reduce the temperature to a simmer and cook it for about 30 minutes, or until it's nice and thick. You'll want to stir frequently to prevent sticking and/or burning.
  • While you wait for your polenta water to boil, heat 1 tbsp olive oil over medium high heat in a large pan. Then add the mushrooms and a sprig of rosemary and cook for about 10 minutes, or until most of the liquid that the mushrooms released is gone.
  • Add the remaining marinade to the pan and reduce the heat to medium. Cook for another 15-20 minutes (stirring every so often), or until the sauce had reduced and thickened to your liking. Add a little salt to taste if you'd like (though this should be plenty salty because of all the soy sauce).
  • By this point, your polenta is probably quite thick. Stir in the butter and goat cheese, along with a bit more salt if you feel that it needs it and remove from heat.
  • Divide the polenta into 4 bowls, making an indentation in the middle for mushrooms and sauce. Then add even portions of the mushrooms to those indentations. Top with a bit of goat cheese and a little rosemary if you'd like, then enjoy!