Polenta with morels: Yesterday we found some beautiful morels and I came up with this recipe to showcase them. If you don't have morels, you can use any mushrooms or combination of mushrooms including reconstituted dry mushrooms.
Mushroom mixture: Start with finely chopped onions that have been gently browned in a combination of butter and olive oil. Set aside when soft and beginning to brown. Set the onions aside. Fry the morels (that have been sliced in half or if larger, sliced in quarters and cleaned). If you need more mushrooms, add some regular baby belas or any combination of wild or domestic sliced mushrooms, enough to feed your guests or family. Cook the morels separately and set aside with the onions. The morels need to be cooked medium high so they get a little crispy. Fry the rest of the mushrooms until cooked and then bring back the morels and onions to the frying pan. Cook and mix together, taste for saltiness and add ¼ cup of Marsala wine and ¼ cup chicken or vegetable broth and cook together for 4-5 minutes until most of the liquid is gone. Set aside and make the polenta.
Creamy polenta; Put one cup water and one cup corn meal in a saucepan and stir until mixed. Then add two cups of hot chicken or vegetable stock and cook over medium heat until it thickens into a creamy texture (like a thin mashed potato). You need to be stirring pretty constantly so it doesn’t develop lumps. Add ¼ cup of parmesan or Romano cheese or a mix of the two and another1/4 cup shredded Swiss cheese and stir until melted and incorporated into the polenta. Add salt to taste.
To serve, use a small plate and mound about a 1/3 cup of polenta covered by a big spoonful of mushrooms. Sprinkle with parsley for garnish if desired.