A delicious fall/winter dish when wild mushrooms are all over the farmers’ markets.

Serves 4-6

1 T olive oil
1 small onion, chopped (about 3⁄4 c)
2 garlic cloves, grated or minced
2 T fresh rosemary, finely minced
1lb mixed wild mushrooms (shiitake, porcini, crimini, chanterelle) cut into 1⁄2 “ pieces
3 T unsalted butter, divided
2⁄3 c heavy cream
2 t kosher salt, divided
Ground black pepper
1⁄4 c white wine or sherry
1 1⁄2 c polenta
5 c whole milk
1⁄2 c grated Parmesan

Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add onion, garlic, and rosemary and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add mushrooms, a sprinkle of salt, and 1 tablespoon butter and cook until mushrooms are browned in places and cooked through, 5-7 minutes more.

Add wine, scraping bottom of pan with a wooden spoon to release brown bits. Bring mixture to a simmer and reduce wine by half. Add heavy cream and continue to cook until sauce is thick enough to coat the back of a spoon, about 10 minutes. Taste and season with salt and ground black pepper.

Meanwhile cook polenta. Heat 5 milk and 1 teaspoon salt. Rain in the polenta while whisking to prevent lumps. Cook according to package directions, or simmer for about 15 minutes, stirring occasionally. When polenta thickens, stir in 1⁄4 cup cheese and remaining 2 tablespoons of butter. Taste and add salt, black pepper, and thin with additional milk if too thick.

Transfer polenta to a large serving bowl and top with the mushrooms.

Rosemary Polenta with Wild Mushrooms