September is National Mushroom Month, and while we use mushrooms extensively throughout the year, they take center stage in dishes we make in September. This recipe is a perfect example. The polenta and tomatoes are definitely the props that make the mushrooms stand out even more. But the background story for the recipe focuses on the tomatoes.
Waaay back in June, I had some itty bitty baby cherry tomato plants that I had grown from seed. I ended up with about 15 plants when I only had room for 3. Not wanting to compost the plants, I put them each in a little container and gave them to willing friends. One of those friends returned the favor with a pint of cherry tomatoes he had grown on those plants I gave him. I was very grateful. I kinda like having my own personal farmer when it is harvest time!
Mushroom & Tomato Polenta
Mushroom & Tomato Polenta (adapted from realsimple.com) Total Time Required: 40 minutes, Hands-On Time: 20 Mins, Yield: 2 main dish servings or 4 side servings
Ingredients:
- 1 cup polenta
- 6 ounces (about 1-1/2 cups) Parmesan cheese, grated, divided
- 1-1/2 teaspoons kosher salt, divided
- 4 tablespoons unsalted butter, divided
- 12 ounces mushrooms, sliced
- 1 tablespoon fresh thyme leaves, divided
- 1 pint cherry tomatoes
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
Instructions:
Cook the polenta according to the package directions. Remove it from the heat when done.
Cook the polenta according to the package directions.
Stir the polenta occasionally as it cooks.
Stir in 1 cup of the Parmesan cheese and 1/2 teaspoon salt. Stir until the cheese is melted and the polenta is smooth. Cover the pot and set the polenta aside.
Add the cheese to the polenta.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are golden, about 6 to 8 minutes.
Cook the mushrooms and thyme in some butter.
Add the tomatoes, pepper, and remaining 1 teaspoon salt.
Add the tomatoes & seasonings to the pan.
Cook until the tomatoes burst, about 5-7 minutes. Add the wine and bring the mixture to a simmer.
Add the wine to the pan.
Cook the mushrooms and tomatoes until the liquid has mostly reduced, about 5 to 6 minutes. Stir in the remaining 2 tablespoons of butter and stir until it has melted.
Add the butter to the pan.
Add some polenta to each plate and spoon some of the mushroom mixture over it.
Top the polenta with the mushrooms mixture.
Top each serving with some Parmesan cheese and serve.
Serve with additional Parmesan cheese.
Enjoy something with mushrooms this month! ~Linda
Mushroom & Tomato Polenta (adapted from realsimple.com) Total Time Required: 40 minutes, Hands-On Time: 20 Mins, Yield: 2 main dish servings or 4 side servings
Ingredients:
- 1 cup polenta
- 6 ounces (about 1-1/2 cups) Parmesan cheese, grated, divided
- 1-1/2 teaspoons kosher salt, divided
- 4 tablespoons unsalted butter, divided
- 12 ounces mushrooms, sliced
- 1 tablespoon fresh thyme leaves, divided
- 1 pint cherry tomatoes
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
Instructions:
Cook the polenta according to the package directions. Remove it from the heat when done. Stir in 1 cup of the Parmesan cheese and 1/2 teaspoon salt, stirring until the cheese is melted and the polenta is smooth. Cover the pot and set the polenta aside.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are golden, about 6 to 8 minutes. Add the tomatoes, pepper, and remaining 1 teaspoon salt. Cook until the tomatoes burst, about 5-7 minutes. Add the wine and bring the mixture to a simmer. Cook the mushrooms and tomatoes until the liquid has mostly reduced, about 5 to 6 minutes. Stir in the remaining 2 tablespoons of butter and stir until it has melted.
Add some polenta to each plate and spoon some mushroom mixture over it. Top each serving with some Parmesan cheese.