Creamy Polenta with Mushrooms

Rather than making pasta your meal why not return to the pasta course. I love polenta but rarely indulge. It is better as a side dish or separate course rather than the meal, in my opinion. This is an adaptation of a Bonnie Stern recipe. Tarragon is fresh in the garden and there is no better time than now to start adding it to my meals. You could easily add green vegetables such as asparagus or peas to this dish. Don't be shy with the salt when you are seasoning the polenta. It does need a bit.



Creamy Polenta with Mushrooms     serves 2



Polenta:

1 c. milk

1 c. water

1 tsp. kosher salt

pinch freshly ground black pepper

1/2 c. cornmeal

1/4 c. whipping cream

1/2 tbsp. butter

1/2 tbsp. white truffle oil

1 oz parmesan cheese, grated



Bring water, salt and pepper to a boil. Whisk in cornmeal in a thin stream. Cook gently, sitrring occassionally, covered, on low heat abut 20 minutes or until polenta is tender and comes away fromt he sides of the pot. Add cream, butter, parmesan and truffle oil.



Mushrooms:

1 tbsp. olive oil

1/2 shallot, thinly sliced

1/2 lb cremini, sliced

1/4 tsp kosher salt

1/2 T butter

1 tsp chopped fresh tarragon



Heat oil and add shallots, then mushrooms. Cook on medium high until liquid evaporates and the mushrooms tart to brown. Add salt, pepper, butter and tarragon.



To serve:

Place polenta in a shallow bowl and top with mushrooms. Grate parmesan cheese over all and garnish with fresh tarragon.