Creamy Polenta with Sautéed Crimini Mushrooms
Polenta Ingredients:
2 quart Chicken Stock
2 quart Cream
½ pound Unsalted Butter
¼ cup Kosher Salt
2 ½ tablespoon Fresh Cracked Black Pepper
3 cup Dry Polenta
2 cup Cheese, grated
2 tablespoon Fresh Garlic minced
Mushroom Ingredients:
½ pound Crimini Mushrooms, stems removed, sliced 1/8”
¾ cup Shallots, chopped fine
2 tablespoon Butter
2 tablespoon Olive Oil
¼ cup Soy Sauce
½ cup J Pinot Noir, Russian River Valley
¼ teaspoon Fresh Black Pepper
Polenta Procedure:
In a large stock pot, combine the water, chicken stock, cream, butter, salt and black pepper. Bring to a boil and add the polenta. Cook for 20 minutes, whisking frequently. Add the cheese and garlic and stir until the cheese is completely melted. Cook 10 minutes. Pour the polenta onto a greasy sheet tray lined with parchment paper, spread evenly with a spatula. Cool completely Cook 10 minutes. Cut polenta into bite size circles using a 30 cutter
Mushroom Procedure:
In a large sauté pan over high heat, heat butter and oil together. Add in the mushrooms and cook 10 minutes or until very dark brown. Add in the black pepper and shallots and cook an additional 2-3 minutes over high heat stirring to prevent burning. Deglaze the pan with the wine and soy sauce and cook until the liquid is absorbed. Remove from the heat and allow mushroom mixture to cool. Place the mushrooms on the polenta circles and garnish with a chive blossom.