Soft Polenta with Braised Mushrooms

Polenta is corn. It is naturally gluten-free, deeply nourishing, and one of the great vehicles for a slow braise.

Polenta

• 200 g coarse stone-ground polenta (verify gluten-free)
• 1 L water
• 500 ml whole milk
• 60 g unsalted butter
• 60 g parmigiano-reggiano, grated
• Fine sea salt

Braise

• 500 g mixed mushrooms — cremini, oyster, shiitake — torn into large pieces
• 2 shallots, finely sliced
• 2 cloves garlic, smashed
• 200 ml dry red wine
• 1 sprig rosemary, 2 sprigs thyme
• Olive oil, butter, salt, pepper

Method

1. Bring water and milk to a gentle boil with a pinch of salt. Rain in the polenta while whisking. Reduce to the lowest possible heat and stir often for 40 to 50 minutes, until silky.
2. Meanwhile, heat olive oil and a knob of butter in a wide pan. Sear the mushrooms in batches until deeply golden — do not crowd.
3. Return all mushrooms to the pan. Add shallots, garlic, and herbs; cook until soft. Deglaze with wine and reduce by half.
4. Finish the polenta off the heat with butter and parmesan. Spoon into wide bowls, top with the mushrooms and their juices.

A bowl of this on a cold evening is among the quiet pleasures of a gluten-free kitchen.