1 1/4 pounds Sparta Imperial Mushrooms
1 T olive oil
1/4 cup amontillado sherry (alternatively, use fino sherry or dry white wine)
2 tablespoons unsalted butter
3 tablespoons coarsely chopped fresh flat-leafed parsley leaves
salt and pepper to taste
2 cups half and half
2 cups water
1 cup polenta
1/4 grated parmesan
2 T butter
salt and pepper
Cut mushrooms into uniform and bite-sized pieces. In a large skillet heat olive oil over moderately high heat until oil is very hot. Add mushrooms and sauté until barely tender, about 2 minutes. Add sherry and cook, stirring until mushrooms are cooked through. Add butter to mushrooms, shake pan until butter is melted and incorporated. Add parsley. Season to taste with salt and pepper. Serve immediately over polenta, or alone with plenty of crusty bread for sopping.
In a large pot, bring half and half and water to a boil over medium high heat. Lower heat to medium-low. Slowly whisk in polenta to the liquid by sifting through a mesh strainer. Continue whisking until polenta is cooked and to desired consistency. Fold in Parmesan and butter. Season to taste with salt and pepper.