To top the polenta, I used a mixture of baby Bellas and button mushrooms, sliced thickly and sauteed in butter. Once in the pan, I left the mushrooms alone - no stirring for several minutes - to let them saute and caramelize. At that point, I stirred them, seasoning with salt and pepper and finely sliced sage leaves. To create a sauce, I added Marsala to the pan (about 1/4 cup), let that reduce to an almost syrup-y state, then stirred in about 1/4 cup of chicken stock and let that reduce a bit until it was nice and thick. The sauce was also finished off with a small nob of butter.
This would make an excellent side dish to a roast beef or even a roasted chicken. But it also made for an amazing meatless main dish. Of course, for it to be truly vegetarian, a vegetable stock could be substituted for the chicken stock. So delicious! Thank you for the inspiration, Ann!
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Thank you once again to Michael for hosting Foodie Friday! Please join me in drooling over the dishes of all the other participants!!