Cabernet Sauvignon with Braised Mushrooms & Creamy Polenta

What You Get

Garlic

Mixed mushrooms

Cremini mushrooms

Chives

Lemon

Vegetable broth

Cabernet sauvignon

Polenta

What You'll Need

Olive oil

Salt & freshly ground pepper

Butter

Soy sauce

Step 1

Peel and chop 4 cloves of garlic. Cut or tear the mixed mushrooms into bite-sized pieces. Cut any discolored stems from the cremini mushrooms, but leave them whole. Slice the chives into 1 inch pieces and set aside.

Step 2

In a small pot, bring 2 ¼ cups of water and a pinch of salt to a simmer. In a bowl, whisk together ¾ cups polenta, ¾ cups broth (or you can use milk, if you have some on hand, for even creamier polenta), and a pinch of salt and let soak. When the water is simmering, whisk in the polenta, along with the soaking liquid. Turn down the heat to low, cover, and simmer until tender, stirring occasionally, about 10 minutes. Remove from the heat and whisk in 2 tablespoons of butter, ½ teaspoon salt, and a few grinds of pepper. Cover to keep warm.

Step 3

Meanwhile, warm 2 tablespoons of olive oil in a large pot or dutch oven over medium-high heat. Add the mushrooms and saute until the mushrooms release their liquid and brown, 10-12 minutes. Add the garlic and stir until fragrant, 30 seconds. Season with a pinch of salt.

Step 4

Add ¾ cup of the wine to the pot with the mushrooms and cook until nearly evaporated, 5-7 minutes, scraping up any browned bits from the bottom of the pan. Add the juice from half a lemon, 1 tablespoon of soy sauce, and 1 cup of the vegetable broth to the pot with the mushrooms. Reduce the heat and simmer uncovered until the sauce thickens and reduces by about ¾ , 10-15 minutes. Remove from the heat and stir in 2 tablespoons of butter until the butter melts and the sauce turns glossy. Season to taste with salt, freshly ground pepper, and more lemon juice.

Step 5

Divide the polenta between bowls. Top with the braised mushroom and sprinkle with the chives. Pour yourself a glass of wine and dig in.