Wine & Food Pairing

Sluggard's Polenta with Sercial-Spiked Lobster Mushrooms
 

Makes 4 servings
1 cup coarsley gound yellow cornmeal
3 cups water
2 cups whole milk
3 Tbs unsalted butter, divided
Kosher salt
Sercial-Spiked Lobster Mushrooms (recipe follows)

Prepare the polenta. Preheat the oven to 350 degrees F. In a large heavy-bottomed pot, whisk together the cornmeal, water, milk, and 2 tablespoons of the butter. Place the pot in the oven, uncovered, and bake for 45 minutes. Stir once and bake for an additional 15 minutes, then stir and check every 5 minutes until the polenta reaches the desired creamy consistency, usually 65 to 75 minutes total. Whisk in 1 more tablespoon of the butter and season with salt to taste.

Serve. Spoon the polenta into large, shallow bowls. Top one half of each bowl with a generous serving of mushrooms. Garnish with parsley. (Mia baked the polenta in the oven at 350 degrees for 20 minutes to make a firm base for the appetizer.)
  3 Tbs unsalted butter
1 pound lobster mushrooms, cleaned with a dry brush and cut into medium dice
4 cloves garlic, minced
1 Tbs chopped fresh thyme
2 tsp all-purpose flour
1/2 cup Sercial Madeira
1 cup chicken stock
1/4 cup whipping cream
Kosher salt

Saute the mushrooms. In a large skillet over medium-high heat, melt 3 tablespoons butter, then add the mushrooms and saute until tender and beginning to brown, 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 to 2 minutes. Add the flour, stir to coat the mushrooms, and cook for 1 more minute.

Glaze the mushrooms. Add the Madeira and deglaze the pan, scraping up any browned bits. Boil unti lthe liquid is mostely evaporated and a glaze develops on the mushrooms. Add the stock and cream, return to a boil, then lower to a simmer and cook for 5 minutes. Season with salt to taste.