Creamy Polenta, Wild Mushrooms

PREP TIME 30 Minutes

DIFFICULTY Moderate

INGREDIENTS

Polenta:

  • 2 1/2 cups chicken broth
  • 1 cup cream
  • 1 cup milk
  • 1 cup polenta
  • 1 tablespoon Pecorino, finely grated
  • 1 tablespoons Reggiano, finely grated
  • 1 teaspoon butter

Mushrooms:

  • 1/4 cup olive oil
  • 3 cups mixed mushrooms; king oyster, shitake, cremini; halved and quartered
  • 2 garlic cloves, smashed
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon fresh thyme, chopped
  • In batches cook the mushrooms in the oil; when cooked, mix in the garlic, herbs, salt and pepper.

PREPARATION

Place the chicken stock and cream together in a sauce pan. Begin whisking and in a slow stream add the polenta. Bring to a boil, reduce to a very low heat and cover, stirring every 5-10 minutes. When it becomes very creamy and smooth (about 3 hours), mix in the cheeses, butter and season with salt.

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Michelle Bernstein

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