Walnut Rosemary Polenta With Tomato Mushroom Saute

Directions

1. 1
   In a large skillet, heat oil and butter over medium heat.
2. 2
   Add onion; cook, stirring often, until soft, about 5 minutes.
3. 3
   Add mushrooms; season generously with salt and pepper.
4. 4
   Cover and cook until mushrooms release their juices, about 10 minutes.
5. 5
   Add the minced garlic.
6. 6
   Uncover pan; raise heat to high.
7. 7
   Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes.
8. 8
   Add wine, rosemary, and tomatoes.
9. 9
   Simmer until sauce has thickened, 10 to 15 minutes.
10. 10
    Meanwhile, make the polenta.
11. 11
    In a large saucepan over high heat, bring stock and milk to a boil.
12. 12
    Reduce heat to medium, and very gradually, add cornmeal in a thin stream, whisking constantly until smooth.
13. 13
    Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes.
14. 14
    Remove from heat and stir in reserved rosemary, cheese, butter, and walnuts.
15. 15
    Salt and pepper to taste.
16. 16
    Serve the polenta topped with the tomato mushroom saute.
17. 17
    Note: For firmer polenta, spread out cooked polenta on a baking sheet.
18. 18
    Let set for 30 minutes or overnight.
19. 19
    Cut into squares or triangles as desired.
20. 20
    Reheat on a grill or in the oven.