Romano and Black Pepper Polenta with Mushroom Marsala

Romano and Black Pepper Polenta with Mushroom Marsala
  • Prep Time
  • 4Servings


  • 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 freshly ground pepper, plus more for seasoning
  • 1/2 cup marsala wine (eyeball it)
  • Salt and freshly ground pepper
  • Flat-leaf parsley, chopped (a generous handful)


In a large skillet, heat the EVOO, 5 turns of the pan, over medium to 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.