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Romano and Black Pepper Polenta with Mushroom Marsala

Romano and Black Pepper Polenta with Mushroom Marsala


  • 5 tablespoons extra virgin olive oil (EVOO)

  • 6 large portobello mushroom caps, thinly sliced

  • 2 ounces dried porcini mushrooms

  • 6 cups vegetable or chicken broth

  • 2 cups instant or quick-cooking polenta

  • 1 cup grated Pecorino Romano cheese (4 generous handfuls)

  • 1 teaspoon coarsely ground pepper, plus more for seasoning

  • 1/4 cup Marsala wine (eyeball it)

  • Salt

  • Flat leaf parsley, chopped (a generous handful)


In a large skillet, heat the EVOO, five turns of the pan, over medium-high heat. Add the portobello mushrooms and cook until tender, about 12 minutes. Set the skillet aside. In a saucepan, simmer the dried porcinis in the vegetable broth until softened, about 10 minutes. Using a slotted spoon, transfer the porcinis to a cutting board. Chop and set aside. Pour the broth into a bowl, discarding any grit at the bottom of the pan; wipe out the pan. Return the broth to the pan, add the polenta and stir until thick, about 2 minutes. Stir in the cheese and pepper. Keep warm. Add the Marsala to the skillet with the portobellos; season with salt and pepper. Stir in the reserved chopped porcinis. Ladle the polenta into bowls. Top with the mushrooms and parsley.