Soft Polenta w/ Sauteed Wild Mushrooms
Nobody was hurt during the writing of this post.
Like risotto, making polenta isn’t for the faint of heart, it takes quick decision making and serious multitasks abilities like being able to reach for your glass of chilled Pouilly-Fuisse with your left hand while stirring the pot with your right hand (Pouilly-Fuisse is not an ingredient in the recipe but if you are the one designated to stand in front of the stove sweating, you might as well do it in style.)
When the ingredients are few, technique is everything, by following this steps you will feel like a Toreador in front of the tamed Bull. The Star is YOU my friend!
Ole and Enjoy!
Soft Polenta w/ Sauteed Wild Mushrooms
For the polenta:
- 3 cups whole milk
- 1 1/2 cup water
- 1 cup Polenta
- 3 tablespoons butter
- 1 tablespoon mascarpone
- 4 tablespoon Parmegiano-Reggiano, grated
- Salt to taste
For the wild mushrooms:
- 1 1/2 lbs mixed Wild mushrooms (chanterelle, cremini, oyster etc…), cleaned and sliced
- 3 cloves garlic, peeled and minced
- 1/2 bunch of parsley, washed and chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon butter
- Salt and freshly ground black pepper to taste
- Parmegiano-reggiano shavings
-
White truffle oil (optional)
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- In a heavy-bottom pot, place the milk and the water and bring to a boil.
- Reduce heat to medium low and slowly add the Polenta while whisking constantly.
- Reduce the heat, switch to a wooden spoon and keep stirring.
- Stir, Stir, Stir
- Stir, Stir, Stir
- Don’t let the bottom scorch now…
- Stir, Stir, Stir
- Heat a large sauteed pan over high heat and add the olive oil
- Stir, Stir, Stir
- Sautee the mushrooms, work in batches if necessary
- Season the mushrooms with salt and pepper
- After stirring for 20 minutes the polenta is ready
- Remove from the heat and add the butter, the mascarpone and the parmegiano
- Season to taste with salt
- Stir, Stir Stir
- Reserve the polenta and cover with plastic wrap to keep it soft
- Add the garlic to the mushroom and sautee a minute more
- Add the butter and the parsley and mix well. Remove from heat
- Serve soft polenta in shallow plates topped with sauteed wild mushrooms
- Drizzle with hot demi glace reduction if using
- Top each plate with some parmegiano-reggiano shavings
- Drizzle each plate with some white truffle oil
- Serve
- Lick the plate
- Do the dishes
- Write me a thank you note