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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Soft Polenta with Sautéed Mushrooms

Gregory Clapp

This recipe can be used as either a side or main dish.  I love soft polenta, and I hope you and your family will too after trying this.  You can use any kind of mushrooms*- try white, oyster, shitake, portabella, porcini, crimini, or wild mushrooms.  This is a wonderful dish for fall- warm and filling.  Enjoy!

Polenta:

  • 2 teaspoons salt
  • 1 cup polenta (not instant)
  • 3 cups water (plus more as needed)
  • 1/4 cup butter
  • Parmesan cheese grated for serving

Bring salted water to a boil.  Slowly add polenta, stirring constantly so it doesn't clump.  Reduce heat and simmer covered, stirring every 10 to 15 minutes.  Add water if it gets too thick.  Cook until smooth and the texture is creamy, not gritty (follow package directions).  When done, remove from heat and stir in butter.  Cover and set aside.

Mushrooms:

  • 1 lbs mixed mushrooms- try to use at least 3 kinds*, cleaned and sliced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped leeks, white part only
  • 3 cloves garlic minced
  • 1/2 cup dry white wine
  • 1/2 teaspoon dried thyme
  • 3 tablespoons parsley chopped
  • salt and pepper to taste

Heat butter and oil in a large skillet.  Add leeks and garlic; sauté until they're soft.  Add mushrooms and sauté until moisture has evaporated.  Add wine, thyme, and parsley.  Cook for 2 minutes and remove from heat.

Serve the mushroom mixture over the soft polenta.  Serves 6 as a side dish or 4 as a main dish.  If you use it as a main dish, serve with crusty bread and a green salad.