Ingredients:
For the polenta:
-2 cups of whole milk
-1 ¾ cups polenta
-4 tbsp butter
-1 tbsp grated parmesan
-Salt to taste
For the mushrooms:
-½ oz dried porcini mushrooms
-5 tbsp cold butter, cubed
-1 garlic clove, peeled and chopped fine
-8 oz fresh mushrooms, sliced
-1 tsp fresh thyme, chopped
-1 tbsp heavy cream
-1 tbsp olive oil
-Salt and pepper to taste
Directions:
1. For the polenta, bring 4 1/2 cups of water and the milk to a high simmer in a saucepan on medium-high heat. Add salt
2. Pour the cornmeal slowly into the liquid, stirring with a whisk so it doesn’t clump. Continue stirring as the mixture thickens, about 2 to 3 minutes
3. Turn the heat to low. Cook for approx. 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes too thick, thin it with 1/2 cup water
4. Stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir
5. Add the butter and stir well. Then add the Parmesan
6. Set the covered saucepan in a pot of barely simmering water, and keep warm for about an hour
7. Meanwhile, put the dried mushrooms in a small bowl and cover with about 1/2 cup boiling water. Let sit for 20 minutes
8. Remove the mushrooms and pat dry then chop roughly. Make sure to reserve the mushroom stock
9. Melt 2 tbsp of the butter in a sauté pan set on high heat until it melts. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown
10. Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned
11. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits
12. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the cream and olive oil
13. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
14. Put the polenta in a warmed bowl, then top with mushrooms and the sauce
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