You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$33.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

Last Call
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

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. Parmelee-Hill
    2011 Pinot Noir
    Parmelee-Hill
    Estate Grown
    Sonoma

    $38.00

    $45.00
    94 - Beverage Testing Inst.
    id: 2539
    Pinot Noir
Close