"If you've ever had grits and liked them, you'll like polenta. If you like corn, you'll like polenta. If you like soft, velvety dishes like risotto, you'll like polenta." —Rach


Credit: Christopher Testani

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This recipe originally appeared in our Fall 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Heat chicken stock and milk in a large round-bottom pan, such as a risotto pot or Dutch oven, over low until barely simmering.

  • Whisk in the polenta until smooth, 2 to 3 minutes; season. Simmer, stirring occasionally, until thickened and creamy, 20 to 25 minutes. Stir in 3 tbsp. butter, the honey, and Parm.

  • In a small pot, combine porcini and 1 cup of water. Bring to a boil, then reduce heat to medium-low and simmer until softened, about 10 minutes. Remove and drain porcini, reserving ½ cup of cooking liquid. Once porcini are cool enough to handle, roughly chop.

  • In a large skillet, heat the EVOO, three turns of the pan, over medium-high. Melt the remaining 1 tbsp. butter into oil, then add the fresh mushrooms. Cook, stirring occasionally, until browned, 10 to 12 minutes. Add the shallot, thyme, garlic, and coarse black pepper; season with salt. Cook for a few minutes, until softened, then add the Marsala, porcini, and reserved porcini liquid. (Discard the last few tablespoons left in the pot as some grit may have settled in it.)

  • Ladle polenta into shallow bowls and top with mushrooms. Garnish with thyme leaves and pepper.