How to make Polenta with creamy Mushroom sauce

The Polenta with creamy mushroom sauce. This traditional Italian-inspired side dish is taken to a new level when topped with a rich and creamy mushroom sauce.

Great served as a side dish or hearty enough to eat on its own.

SERVINGS: Serves 6

INGREDIENTS:

• 32 oz)  chicken broth or vegetable broth
• 1/2 cup heavy whipping cream
• 1 cup cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 3 tablespoons shredded Parmigiano Reggiano cheese
• 1 package (8 oz) sliced fresh mushrooms
• 2 cloves garlic, finely chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon chopped fresh rosemary leaves
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon balsamic vinegar

METHOD

1. In 3-quart saucepan, heat 2 1/2 cups of the broth and the whipping cream to boiling over medium-high heat.
2. Stir in cornmeal, salt and pepper.
3. Reduce heat. Cover and cook about 5 minutes, stir occasionally, until thickened.
4. Remove from heat then stir in 2 tablespoons of the butter and 2 tablespoons of the Parmesan cheese.
5. In 12-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat.
6. Add mushrooms and garlic. Cook 4 to 5 minutes, stirring frequently, until mushrooms are tender and liquid is absorbed.
7. Stir in flour, rosemary and pepper flakes. Mix them well.
8. Then, slowly beat in remaining 1 1/2 cups broth and the vinegar with whisk. Cook 2 to 4 minutes or until thickened.
9. Serve mushroom sauce over polenta. Sprinkle with remaining 1 tablespoon Parmigiano Reggiano cheese.

Source: https://www.progresso.com/recipe/polenta-with-creamy-mushroom-sauce/

BUON MANGIATA!