6 c Water
Salt
1 c Coarse polenta
1/2 c Grated Parmigiano Reggiano
-cheese
4 tb Unsalted butter; at room
-temperature
Freshly ground black pepper
2 tb Chopped fresh flat-leaf
-parsley
2 Garlic cloves; minced
2 ts Extra-virgin olive oil
1 lb Mixed fresh wild mushrooms;
-trimmed and sliced
3 c Chicken stock
1/2 c Heavy cream
2 c All-purpose flour for
-dusting the polenta
1 c Olive oil for frying
Bring 6 cups of water and 1 teaspoon salt to a boil. Lower the heat to
medium and slowly add the cornmeal in a shower, whisking constantly
until the mixture thickens, 3 to 5 minutes. Change to a wooden spoon
and continue to simmer, stirring occasionally, until the spoon stands
in the polenta, 15 to 25 minutes. Add the Parmigiano and 2
tablespoons of the butter and mix well. Season with salt and pepper.
Immediately spread the polenta in a buttered 9-by 9-inch pan. Smooth
the top with a rubber spatula and refrigerate. Combine the parsley
and garlic and chop together until very fine.
In a large skillet, melt the remaining 2 tablespoons butter with the
extra virgin olive oil over high heat. Add the wild mushrooms and
cook, stirring occasionally, until golden and the mushrooms and
liquid has evaporated, 7 to 10 minutes. Remove the mushrooms and set
aside. Add the chicken stock, cream, garlic, and parsley to the pan
and simmer to reduce by half, 6 to 8 minutes. Season with salt and
pepper.
Score the polenta into 3 by 4 1/2- inch squares. Halve each square
diagonally to make 2 triangles. Remove from the pan and toss the
polenta triangles carefully in flour to dust them lightly. Heat 1/2-
inch of olive oil in a tiny piece of polenta turns golden on contact,
375 degrees. Add a few of the polenta triangles and cook, turning
occasionally, until golden on both sides. Drain on paper towels.
To serve, place 2 hot polenta triangles on each plate. Warm the
mushroom ragout and spoon over the polenta. Serve immediately.
Yield: 6 serves
Yields
1 servings
