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Amista Vineyards

Vicky's Oven Fired Portobellos and Creamy Polenta

Vicky's Oven Fired Portobellos and Creamy Polenta
Recipe Date:
Serving Size:
4
Cook Time:
00:30:05
Difficulty:
Easy
Measurements:
Imperial (US)
This dish was created by Chef John Franchetti for Wine and Food Affair at Amista in 2014. We paired it with our Rockpile Cabernet Sauvignon. It was a hit. The Portobellos are roasted in a wood fired oven, which most people don't have, so here is a version for a home oven.
Ingredients
  • 2 cups au jus - water, vegetable of chicken stock
  • 2 cups heavy cream
  • 1 cup polenta
  • 4 ozs Fontina cheese
  • 1 tbsp Parmesan cheese
  • 4 large Portobello mushrooms, stems removed and cut into bite sized pieces
  • 1/2 cup au jus - water, vegetable of chicken stock
  • 4 ozs Shaft's Bleu Vein Cheese, or your favortie Blue cheese
  • 1 tbsp fresh minced herbs; we like rosemary, thyme and oregano
  • 1 tbsp Parmesan cheese
  • salt and pepper to taste
  • extra virgin olive oil
Directions

Bring the 2 cups of aus (water or stock) and the 2 cups of cream) to a boil. Stir in polenta and lower the heat. Continue to stir every so often until you reach desired thickness (about 20 minutes). Remove from theheat and stir in the cheeses.

While the polenta is cooking, pre-heat a heavy skillet and add the mushrooms. Place the skillet in a pre-heated oven (400 degrees). Roast the portobellos for 5-10 minutes. Remove from oven.

Add the 1/2 cup of au jus and 1/2 of the blue cheese to the mushrooms. Mix in half of the herbs and season with salt and pepper to taste.

When the polenta is ready, spoon it onto a platter or shallow serving bowl, top with the portobello mixture, sprinkle with remaining fresh herbs and blue cheese and Parmesan.  Drizzle with extra virgin olive oil.

The bleu cheese in this recipe comes from Shaft’s Cheese Company. The cheese is aged in an old gold mine tucked in the Sierra Nevada Mountains.

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