Wild Mushroom Rosemary Polenta Recipe
Serves 6. (5 ounces/140g portions).
Mushroom Duxelles 6 ounces (180g) mixed mushrooms
(shiitake/oyster/cremini/portobello/porcini…) 2 tsp (4g) porcini
powder (optional) 3 ea garlic cloves, germ removed and minced ≈ 2
ea. (70g) shallot, minced 1/2 Tbsp (7.5ml) olive oil Salt and
pepper to taste. A few drops white truffle oil (optional).
Clean mushrooms and chop into duxelles. In a hot frying pan,
sautee duxelles for about 4 min on high. Add shallots, salt and
pepper and cook for 3 min more. Add garlic and porcini powder and
cook until dry on low heat. Cool and set aside.
Polenta 2 cups (500g) water 2/3 cup (165g) heavy cream 2 Tbsp
(30g) butter 1 ea sprig (3g) fresh rosemary, thinly chopped 1 cup
(170g) polenta 1 cup (90g) parmigiano reggiano, grated Salt &
pepper to taste.
Bring to a simmer water, cream, butter and rosemary. Add polenta
whisking constantly – bring to a boil and cook for about 25 min
stirring every so often on low heat. Remove from heat; add
parmigiano and season with salt and pepper to taste – mix in
mushroom mixture. Transfer mushroom polenta to a shallow dish lined
with plastic wrap – make a 1.5 inch (3 to 4cm) thick flat slab. Let
cool and chill overnight or up to 4 days. Divide into squares or
rectangles. Deep fry or pan sear polenta portions on both sides.
Keep warm and serve with meat, poultry, fish, veggies or salad.
Enjoy!
Bruno Albouze ©2019. www.brunoskitchen.net
http://www.brunoskitchen.net
