Creamy Polenta with Balsamic Jus and Wild Mushrooms

Bring broth and cream to a boil in a 3-quart pot. Add salt, pepper and nutmeg.

Whisk in polenta and continue stirring over moderate heat until polenta thickens. Reduce heat to low. Cook, stirring from time to time, for 20 minutes. Stir in butter, then cheese. Serve immediately.

Chef’s Note: I use a 5:1 ratio for creamy soft polenta. If firm or roasted polenta is desired a 3:1 ratio can be used.

In a large sauté pan, heat the olive oil on medium-high heat until smoking. Add the mushrooms in a single layer. Cook for about 4 to 5 minutes, or until caramelized. Do not move the mushrooms until they have caramelized.

When the mushrooms are caramelized on one side, toss them gently and add the garlic. Continue to sauté until the garlic is lightly browned. Add the thyme and parsley, and stir to incorporate. Pour off any residual oil from the pan. Return the pan to the heat and add the vinegar. Toss to coat the mushrooms.

To Serve:

Toss the mushrooms with a spoonful of the balsamic jus and any remaining fresh herbs.

Spoon 4-6 ounces of polenta onto each plate and scatter the glazed mushrooms all around the plate. Drizzle with more balsamic jus and serve.

Reduce the vinegar with the chopped shallots to a syrup consistency. Add the stock, bay leaves and peppercorns. Reduce to a saucy consistency and top with butter prior to serving.