Polenta ai Funghi Porcini

Polenta with Porcini Mushrooms

Polenta - The key to cooking polenta is to keep stirring.
• 4 cups chicken stock
• 1 cup stone-ground instant Italian cornmeal
• 2 tablespoons butter
• ½ pound Fontina or Parmesan cheese, grated
• ½ cup heavy cream
• Salt and pepper, to taste
• Olive oil, for frying

1. Bring chicken stock to a boil in a 3-quart pot.

2. Add cornmeal in a very thin stream, stirring constantly, and cook 5 to 6 minutes.

3. Whisk in butter, cheese and cream. Season with salt and pepper.

4. Using your hands, roll polenta into small balls. Flatten slightly and fry in olive oil until browned and crispy, about 3 minutes per side. Serve topped with Mushroom sauce.

5. This can also be placed in a sheet pan, cooled, cut and then fried as seen in the episode.  It is just a matter of presentation.

Mushroom Sauce:
• 8 mushrooms, thinly sliced (fresh or dried)
• 1 to 2 teaspoons minced fresh rosemary leaves
• 1 tablespoon butter
• 2 ounces Marsala wine
• 1 pint heavy whipping cream
• ½ cup Parmesan or Gorgonzola cheese, crumbled
• 1 to 2 sprigs fresh rosemary

1. If using dried mushrooms, soften in hot water for 20 minutes. 1 oz. dried will serve about 4.

2. In a medium skillet, sauté mushrooms and rosemary in butter. Reduce with Marsala wine.

3. Add cream and whisk in Gorgonzola.

4. Serve over polenta, garnish with fresh rosemary sprigs.

Posted in: Recipe