Herbed Creamy Polenta With a Chardonnay Porcini Cream Sauce

• 1 cup polenta
• 3 cups water
• 4 tablespoons butter
• 1 cup heavy cream
• 12 cup parmesan cheese, grated
• 14 cup fresh herb, chopped (Rosemary, Thyme, Dill)
• 1 cup Chardonnay wine
• 2 ounces dried porcini mushrooms
• 2 cups heavy cream
• 14 cup madeira wine
• salt and pepper

1. Polenta:.
2. Place Polenta, Water and Butter in an oven proof baking dish.
3. Whisk to remove any lumps.
4. Bake in a 350 oven for 20-30 minutes till all water is absorbed.
5. Add fresh chopped herbs and parmesan cheese.
6. Return to oven for 10 minutes, covered.
7. Chardonnay Porcini Cream Sauce:.
8. Bring Wine and Mushrooms to a boil.
9. Turn off and allow to steep 20-30 minutes.
10. Add cream and return to stove.
11. Simmer till reduced by half.
12. Finish with Madeira, Salt and Pepper.
13. Place warm Polenta on serving dish.
14. Using a spoon form a well in the center.
15. Ladle Cream Sauce.
16. over Polenta.
17. Garnish with extra grated Parmesan.

polenta, water, butter, heavy cream, parmesan cheese, fresh herb, chardonnay wine, porcini mushrooms, heavy cream, madeira wine, salt

Taken from www.food.com/recipe/herbed-creamy-polenta-with-a-chardonnay-porcini-cream-sauce-324980 (may not work)