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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

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Platinum
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Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

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Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

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International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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Grilled Polenta with Gruyere and Mushrooms

Keller


Ingredients

5 Tbs. olive oil
3 cups whole milk
pinch of grated nutmeg
1 1/2 cups instant polenta
5 oz. Gruyere cheese, grated
4 shallots, finely diced
6 oz. shiitake mushrooms, destalked, chunked
8 oz. cremini mushrooms, trimmed, sliced
8 oz. oyster mushrooms
3/4 cup dry white wine
5 Tbs. mixed chopped parsley, chives & thyme
4 Tbs. unsalted butter
Salt and freshly ground black pepper to taste


Instructions

Polenta:
Grease a large gratin dish with 1 Tbs. of oil. Put the milk and nutmeg into a large pan over low heat. Just before the milk boils, pour in the polenta, stirring constantly as it thickens. Lower the heat and stir for 4-5 min. Remove from heat, stir in 2/3 of the cheese, and season with salt and pepper. Spread evenly in the dish and sprinkle the remaining cheese on top.

Mushrooms:
Heat the remaining oil in a wide pan over low heat. Add the shallots and garlic and cook until soft. Add the shiitake and cremini mushrooms. After 1 min. add the oyster mushrooms. Once soft, add the wine and herbs. Season with salt and pepper. Cook until the wine reduces by half, then stir in the butter.

Meanwhile, heat the broiler to med-high, put the dish of polenta under it and broil it until golden and bubbling. Cut into slices and serve with mushrooms on top.



    Suggested Pairings

  1. Highway 12
    2011 Pinot Noir
    Highway 12
    Reserve
    Napa Valley

    $31.50

    $38.00
    92 - Beverage Testing Inst
    id: 2462
    Pinot Noir
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