Polenta with Wild Mushrooms

Note from Cheri: This recipe comes to us from chef Tom Gray of the Dean and DeLuca store in the Napa Valley. This is the perfect place to stop and pick up your picnic fare, when visiting the wine country. Follow this link for more information on the Napa Valley and more great recipes!

Polenta 1 cup polenta or corn meal 2 cups whole milk 2 cups water 2 tsp. salt 1 tsp. white pepper 1/3 cup grated parmesan cheese 2 oz. unsalted butter 3 T chives, finely chopped Roasted Wild Mushrooms 8 fresh shitake mushrooms, stems removed and cut into quarters 12 oyster mushrooms, stem removed and cut into quarters 2 portabella mushrooms, stems removed and diced 3 cloves garlic, minced or pressed 1/2 tsp. fresh rosemary 1/2 tsp. fresh thyme enough olive oil to coat mushrooms

Serves 6 Preheat oven to 350°F. For Polenta Bring water, milk and salt to a boil. Slowly whisk in corn meal to avoid lumps, whisking constantly. Cook approximately 30 minutes, stirring frequently, on low heat. Remove from heat and stir in butter, cheese and chives. Pour into molds or pour into a 1/2 sheet pan. Chill and cut into desired shapes. Reheat in a 350F oven with roasted mushrooms on top. For Mushrooms Combine mushrooms, garlic, herbs and olive oil. Season with salt and white pepper. Roast in a 350°F oven approximately 7-9 minutes. You can alternately, sautŽ the mushrooms. Serve over polenta.