Marsala Recipe

Cooking Instructions

1. 1

   Prepare the Polenta

   In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta, reduce heat, and cook for about 5 minutes, stirring constantly. Once thickened, stir in salt and set aside.

2. 2

   Cook the Spinach

   In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper, then remove from heat.

3. 3

   Sear the Caloppini

   In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Season the caloppini with salt and pepper and sear for about 2-3 minutes on each side until browned. Remove from the skillet and set aside.

4. 4

   Make the Marsala Sauce

   In the same skillet, add the sliced onions and mushrooms. Sauté for about 5 minutes until softened. Deglaze the pan with the Marsala wine, scraping up any browned bits. Allow to simmer for about 5 minutes, then add the demi-glace and simmer for an additional 5 minutes.

5. 5

   Combine and Serve

   Return the caloppini to the skillet, coating them with the Marsala sauce. Serve the caloppini alongside the polenta and wilted spinach. Drizzle some of the sauce over the dish and garnish with extra butter if desired.