Polenta with Wild Mushroom Gravy from Eat Live Run

Hi guys! Jenna from Eat Live Run here. Well most of you know that although I am not officially a vegetarian, I still try to eat veg most days. I just feel so much better when I do! And what is crucial to eating hearty veggie meals? Mushrooms…of course! I created this side dish (or main dish if you please!) while in a frenzied stressed out mood, searching for something comforting and tasty.

In my Southern mind I was thinking “country style gravy over biscuits” but then this Polenta with Wild Mushroom Gravy came out instead.  This creamy vegetarian gravy is actually lighter than you think…it uses a tiny bit of half and half for creaminess without too many calories and saturated fat. I use store bought polenta here to save time but of course you could always make your own fabulous polenta by hand!

Its actually really easy….main ingredients are just cornmeal, salt and water. It does take a little while though so for the weeknight, I recommend buying the pre-made stuff, available in your supermarket’s produce section. Other than polenta, try this delicious gravy over biscuits, pasta or even chicken or steak! Serve this dish with a crisp fruity white wine, such as Murphy-Goode’s The Fume.

Polenta with Wild Mushroom Gravy

Serves 4

• 1 roll of store bought polenta, cut into ½ inch slices
• 2 tbsp extra virgin olive oil
• 1 lb wild mushrooms, cleaned and sliced
• 2 tbsp flour
• ¼ cup dry white wine
• 1/3 cup vegetable broth
• ¼ tsp red pepper flakes
• pinch of freshly ground white pepper
• sea salt to taste
• ¼ cup half and half
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ground pepper to taste

Heat 1 tbsp of olive oil over medium heat in a large skillet. Add the shallots and cook for about three minutes. Add garlic, cook for thirty seconds. Add mushrooms. Stir and let cook on medium high for 6-8 minutes or until mushrooms are soft.

Sprinkle flour, red pepper flakes, thyme, white pepper, sea salt and black pepper over mushroom mixture. Stir well to combine and cook for three minutes. Slowly add white wine and bring to a simmer. Add broth and cook until thickened. Gently stir in the half and half and keep warm on the stove.

In another skillet, heat the remaining tablespoon of olive oil over medium high heat. Sear the polenta rounds for about 30 seconds on each side, flipping over gently. Remove from heat and keep warm on a plate until ready to serve.

Serve the wild mushroom gravy over the polenta rounds.

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