Burlington Free Press
Entertainment | Weekend
Thursday, June 29, 2006
By Melissa Pasanen

We received two requests for the polenta with mushroom sauce served at Sarducci's in Montpelier. After making a trip there to taste it ourselves at a nice window table overlooking the water, we can see why.

"The appetizer is a polenta with a creamy sauce that contains mushrooms and sun-dried tomatoes. It is fabulous, and I often get it for a meal along with a salad," explained June Benoit of Montpelier.

"Had it last night again, and it is just wonderful," seconded Laurel Stanley of Danville.

Chefs Chris Veatch and Jeff Finch of Sarducci's promptly faxed us over the recipe. The polenta dish, like many at the longtime area favorite Italian restaurant, benefits from a quick blast in the wood-fired pizza oven that, the pizzaiolo told us, never actually goes out. At home you'll have to make do with a few minutes under the broiler.

Sarducci's Polenta with Mushroom Sauce

For the polenta:

•	2 tablespoons butter
•	1 small shallot, about 2-3 teaspoons minced
•	One-half cup (about 2 ounces) thinly sliced white button mushrooms
•	Three-quarters cup fresh or frozen, thawed corn kernels
•	4 sun-dried tomatoes, reconstituted in hot water if hard and sliced into thin ribbons
•	1 tablespoon sweet vermouth
•	1 quart milk, preferably whole or 2 percent
•	1 cup (about 6 and one-quarter ounces) fine corn meal, also called polenta
•	One-quarter cup freshly grated parmesan
•	1 tablespoon fresh basil, cut in narrow ribbons
•	One-quarter cup heavy cream
•	Salt and pepper to taste

For the mushroom sauce:

•	3 tablespoons olive oil
•	2 large cloves garlic, about one tablespoon minced
•	1 large shallot, about one tablespoon minced
•	One and one-half cups (about 6 ounces) thinly sliced white button mushrooms
•	6 sun-dried tomatoes, reconstituted in hot water if hard and sliced into thin ribbons
•	1 teaspoon fresh thyme leaves, finely chopped or one-half teaspoon dried
•	1 teaspoon fresh sage leaves, finely chopped or one-half teaspoon dried
•	One-quarter cup Marsala wine
•	One-quarter cup sweet vermouth
•	One-third cup brandy
•	2 cups heavy cream
•	Salt and pepper to taste

For polenta: In a medium, heavy-bottomed saucepan, melt butter over medium heat. Add shallots, mushrooms, corn and sun-dried tomatoes; saute for 5-6 minutes until shallots are soft and mushrooms start turning golden. Add the vermouth and cook for 2 minutes until liquid is almost gone. Add milk, increase heat to medium high, and bring liquid just to a boil. Reduce heat to very low and slowly whisk in cornmeal in a steady stream, whisking the entire time to prevent lumps. Continue to cook over low heat, whisking often, for about 30-40 minutes until liquid is absorbed and polenta is cooked (i.e. does not taste gritty). Stir in the parmesan and basil and the heavy cream. Season to taste with salt and pepper. See to serve below.

For mushroom sauce: In a large skillet or saute pan, heat olive oil over medium heat. Add garlic and shallots and saute for 2-3 minutes until fragrant. Add mushrooms, sun-dried tomatoes, and herbs to the pan and cook until mushrooms have given off liquid and start turning golden. Add Marsala, vermouth, and brandy to the pan and increase heat to medium high. Bring to simmer and cook off almost all the liquid. Add cream to the pan and continue to simmer for 5-7 minutes until sauce is reduced a little. Season to taste with salt and freshly ground black pepper.

To serve: You can serve the polenta immediately after cooking topped with the mushroom sauce or you can do as they do at Sarducci's and spread it into a greased 9-by-13-inch baking dish to cool and set, then cut it into irregular cubes, drizzle with a little olive oil, run them under the broiler and top with the warm mushroom sauce. Serves 4 as a hearty appetizer or a small (but rich!) main course.

-- Free Press testing note: Yes, there are a lot of different alcohols in this dish but most of the alcohol will cook off and they are what give the sauce depth. Avoid using the cooking version of Marsala available at the grocery store; it has added salt and will not deliver the true flavor of the dish.

ENTERTAINMENT WEEKEND    |    JUNE 29, 2006    |    article link