Polenta with Wild Mushrooms and Rosemary

Name: Polenta with Wild Mushrooms and Rosemary
Yield: Serves 4 as a main course
Cuisine: Europe, Italian
Ingredients: 6 cups, water; , Table salt; 1 1/2 cups, medium-grind cornmeal, preferably stone-ground; 2 tablespoons, unsalted butter; 2 tablespoons, olive oil; 1 , small onion, chopped; 2 medium cloves, garlic, minced; 2 teaspoons, fresh rosemary, minced; 1 pound, wild mushrooms (such as crimini, shiitake, or oyster), cleaned and sliced; 1/3 cup, chicken stock or vegetable stock; , Salt and ground black pepper; , grated Parmesan cheese

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Grains
Weeknight
Vegetarian

Appears in Cook's Illustrated January/February 1995

The traditional method for preparing polenta is time-consuming and fraught with danger.

SERVES 4 as a main course

TIME 55 minutes

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