A seasonal favorite for winter are hearty, filling, and warming dishes. Mushrooms are a great wintertime ingredient to incorporate into your weekly repertoire because of their full flavor and heartiness. Edible Rhody Magazine has a simple but delicious recipe for wild mushrooms over creamy cheddar polenta, and we’ve paired it with a complementary Italian red wine, Gracciano Rosso di Montepulciano.

Located in Montepulciano, Italy, the Tenuta di Gracciano della Seta has been owned by the della Seta Ferrari Corbelli family since the mid 1900s. Known as the great grape of Italy & grown mainly in the central region, Sangiovese has been around since the Romans & is used as the main component of the blends Chianti, Carmignano & Vino Nobile di Montepulciano. When young it has fresh fruity flavors of Strawberry & some spiciness but easily takes on tarry, oaky flavors when aged in barrels. Comprised 90% of Sangiovese & 10% Merlot the Tenuta di Gracciano Rosso di Montepulciano is deep ruby with flavors of blackberry, black cherry, spice & violets which brings out the natural savory earthiness of mushrooms.    

Mushrooms are fungi with over 14,000 specimens, some of which can and are consumed largely in the culinary world. Mushrooms are full of so many vitamins, antioxidants and health benefits that they should be a part of your regular diet. Used around the world in many cuisines, mushrooms add an earthy, Umami flavor to a dish. 

In a heavy, medium saucepan, bring 3 cups chicken stock to a rolling boil, over high heat. Reduce heat to medium. Slowly pour in polenta, whisking continuously to combine well (no lumps!).

Turn heat down to low and let the mixture simmer. Add 1 cup chicken stock and stir. Add milk and continue cooking, until mixture begins to thicken. Stir frequently. If too thick, add more stock as needed—if too thin, add more polenta slowly until you reach desired consistency, cooking approximately 20 to 25 minutes.The polenta should eventually be the consistency of porridge and creamy, not grainy.

Add thyme and chilled butter to polenta and continue to stir. Add Cheddar cheese and stir to blend. Remove from heat and set aside.

Cover to keep warm.

In large sauté pan, over medium heat, add olive oil. Once hot, add chopped onions and sauté gently. Turn heat to low. Once onions are translucent, stir in mushrooms to cook. Incorporate shallots and garlic, and keep on low heat so that flavors merge. Garlic should not brown. Season with salt and pepper to taste.

Once mushroom mixture is cooked, remove from heat. Spoon polenta onto warm plates and top with pan-roasted mushroom mix.

Drizzle pumpkin seed oil as desired. Garnish with fresh herbs or baby greens.