Romano and Black Pepper Polenta with Mushroom Marsala

{"handle":"romano-and-black-pepper-polenta-with-mushroom-marsala","title":"Romano and Black Pepper Polenta with Mushroom Marsala","seoTitle":"Romano and Black Pepper Polenta with Mushroom Marsala","image":"https://images.ctfassets.net/vmuke7sdou62/7rSl4OhHRlGMsD0R6gSvcS/7479158e88e0d1dfeafe02a2bbe1602b/MTI1NjQwOTY1NTM1ODY1MzEw.jpg","ingredients":"

• 5 tablespoons extra virgin olive oil (EVOO)
• 6 large portobello mushroom caps, thinly sliced
• 2 ounces dried porcini mushrooms
• 6 cups vegetable or chicken broth
• 2 cups instant or quick-cooking polenta
• 1 cup grated Pecorino Romano cheese (4 generous handfuls)
• 1 teaspoon coarsely ground pepper, plus more for seasoning
• 1/4 cup Marsala wine (eyeball it)
• Salt
• Flat leaf parsley, chopped (a generous handful)

","preparation":"

In a large skillet, heat the EVOO, five turns of the pan, over medium-high heat. Add the portobello mushrooms and cook until tender, about 12 minutes. Set the skillet aside.\n\nIn a saucepan, simmer the dried porcinis in the vegetable broth until softened, about 10 minutes. Using a slotted spoon, transfer the porcinis to a cutting board. Chop and set aside. Pour the broth into a bowl, discarding any grit at the bottom of the pan; wipe out the pan. Return the broth to the pan, add the polenta and stir until thick, about 2 minutes. Stir in the cheese and pepper. Keep warm.\n\nAdd the Marsala to the skillet with the portobellos; season with salt and pepper. Stir in the reserved chopped porcinis.\n\nLadle the polenta into bowls. Top with the mushrooms and parsley.

","tags":"30 Minute Meals,cheese,dinner,rice, grains and breads,sauté,simmer,vegetables","publishDate":"2008-03-04T08:00:00Z","status":"Pending","author":"rachael-ray"}