Polenta With Old Cheddar Topped With Carmelized Shallots & Mushrooms

By shauna

Ingredients

• 1 C. Chicken Or Vegetable Stock
• 1/2 tsp. Fresh Thyme
• 3 Tbsp. Cornmeal (Polenta)
• 1 //2 C. Shredded Old Cheddar
• 3 Tbsp. Butter
• 3 Shallots, quartered
• 3 C. Small White Mushrooms, halved
• 11/2 Tbsp. Maple Syrup, honey or brown sugar
• 1/4 C. Red Wine
• 2 Tbsp. Balsamic Vinegar
• Salt & Freshly Ground Black Pepper
• Butter For Pan

Details

Servings 4

Preparation

Step 1

Butter a loaf pan. In a saucepan, heat stock to boiling, add thyme & pepper to taste. Gradually add cornmeal, whisking constantly. Reduce heat to low & let simmer 8-10 min, stirring frequently. Remove mixture from heat, add cheese & stir till completely melted. Spread mixture in loaf pan. Let stand at room temp for at least 1 hr or till polenta is firm. In meantime, melt butter in a skillet over med heat & brown shallots & mushrooms. Add syrup & stir till vegetables are carmelized. Deglaze pan with wine & vinegar & boil to reduce by half. Salt & pepper to taste. Cut polenta into 4 equal parts using a knife or pastry cutter. Top with shallot & mushroom mixture. Garnish with a wedge of cheese & a sprig of thyme.