ROSEMARY POLENTA WITH BUTTERY WINE MUSHROOM GRAVY

Ingredients

For the Polenta

1 tbsp butter
1 tsp chopped garlic
1 tbsp chopped onions
2 tbsp chopped fresh rosemary leaves
1 small bell pepper, finely chopped
1½ cups chicken stock
1 cup half-and-half
1 cup polenta/cornmeal
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1 tablespoon olive oil

For the Mushroom Wine Sauce:

2 teaspoons olive oil
1 teaspoon chopped garlic
1/2 cup chopped onions
2 cups mushrooms
3/4 cup white wine
2 tablespoons butter.

Salt and freshly ground black pepper

Directions

1. In a heavy saucepan, melt butter over medium-high heat. Add garlic, onions, rosemary, and bell pepper and sauté until vegetables are tender. Add stock and half and half and bring to a boil.
2. Slowly pour in polenta, whisking constantly. Continue to stir for about 3 to 5 minutes and then add Parmesan and season with salt and pepper to taste.
3. Pour onto a half-sheet pan and cool. Shape or cut cooled polenta into desired sizes.
4. For the sauce: Heat olive oil in a large skillet and add garlic and onions. Sauté until golden brown, then add mushrooms and continue cooking until tender. Deglaze with white wine. Reduce; then stir in 2 tablespoons butter. Season to taste, with salt and pepper. Keep warm until ready to serve.