Mushroom Marsala on Gorgonzola Polenta w/ Arugula Salad

meatless meal in minutes...

It was a busy weekend and I've had little time to think about my blog and this post. So, I needed something quick and easy tonight. One of my favorite things to make when time is short and I need to make dinner is polenta - it cooks in 3 minutes, much quicker than pasta. It's a lot like grits if you've never had it before. And it's really good with butter and cheese...especially with Gorgonzola cheese. Yum!

Polenta is an Italian staple, so I'm topping it with a classic sauce - Marsala. Typically chicken is served with this sauce (and that's what I made for my husband; he hates mushrooms). But, to make this a vegetarian meal, I just left it out and doubled the amount of mushrooms. This simple supper is nearly a whole meal as well, just serve it with your favorite green vegetable. Need a deliciously easy meal in minutes? Make this for dinner, here's how...

Ingredients - Serves 4
Mushroom Marsala
2 T Olive Oil
1 lb. Sliced Mushrooms (such as crimini)
1 Clove Garlic, minced
1/2 T Fresh Thyme, chopped
2 T All-Purpose Flour
1/2 C Sweet Marsala Wine
1/2 C Vegetable Broth
2 T Unsalted Butter
1/4 C Fresh Parsley, chopped

Gorgonzola Polenta
1 Box Quick-Cooking Polenta (4 servings)
1/4 C Half & Half
1 T Unsalted Butter
4 oz. Gorgonzola Cheese, crumbled

Arugula Salad
2 C Baby Arugula
1/2 Lemon, juiced
1 T Extra Virgin Olive Oil
Kosher Salt & Black Pepper

Directions
Following the directions on the polenta box, bring 4 1/2 C of water to a boil in a sauce pan.

Brown the mushrooms: Heat the olive oil over medium. Add the mushrooms and cook until browned about 5 minutes. Hold off salting them, this draws out liquid and keeps the mushrooms from browning. Stir in the thyme, garlic, and a pinch each of salt and pepper. Cook for another minute.

Make the sauce: Add the flour to the mushrooms and cook out, about one minute. Pour the Marsala into the pan and boil down for a few seconds. Then add the vegetable broth and simmer for a minute to reduce the sauce slightly. Stir in the butter and parsley. Taste for seasoning and keep warm.

Make the polenta: Salt the boiling water and slowly whisk the polenta into it. Turn off the heat and continue whisking for 2-3 minutes or until cooked through. Whisk in the half and half and butter. Finally stir in the crumbled Gorgonzola cheese.

Plate the dish: In a bowl combine the arugula, lemon juice, oil, and a pinch each salt and pepper. Toss to combine. In a shallow bowl put down a bed of the polenta, top with the mushroom Marsala, and finish with the arugula salad. Serve with your favorite green vegetable. Enjoy!