Crispy Polenta Cakes With Wild Mushrooms Ragout
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
56
Spice
63
Sweetness
61
Sourness
49
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 cups
Water1
Salt1 cup
Polenta (coarse)2 tsps
Extra-Virgin Olive Oil3 cups
Chicken Stock1 cup
Heavy Cream1 cup
Olive Oil (for frying)Directions:
1
Bring 6 cups of water and 1 teaspoon salt to a boil
2
Lower the heat to medium and slowly add the cornmeal in a shower, whisking constantly until the mixture thickens, 3 to 5 minutes
3
Change to a wooden spoon and continue to simmer, stirring occasionally, until the spoon stands in the polenta, 15 to 25 minutes
4
Add the Parmigiano and 2 tablespoons of the butter and mix well
5
Season with salt and pepper
6
Immediately spread the polenta in a buttered 9-by 9-inch pan
7
Smooth the top with a rubber spatula and refrigerate
8
Combine the parsley and garlic and chop together until very fine
9
In a large skillet, melt the remaining 2 tablespoons butter with the extra-virgin olive oil over high heat
10
Add the wild mushrooms and cook, stirring occasionally, until golden and the mushrooms and liquid has evaporated, 7 to 10 minutes
11
Remove the mushrooms and set aside
12
Add the chicken stock, cream, garlic, and parsley to the pan and simmer to reduce by half, 6 to 8 minutes
13
Season with salt and pepper
14
Score the polenta into 3 by 4 1/2- inch squares
15
Halve each square diagonally to make 2 triangles
16
Remove from the pan and toss the polenta triangles carefully in flour to dust them lightly
17
Heat 1/2-inch of olive oil in a tiny piece of polenta turns golden on contact, 375 degrees F
18
Add a few of the polenta triangles and cook, turning occasionally, until golden on both sides
19
Drain on paper towels
20
To serve, place 2 hot polenta triangles on each plate
21
Warm the mushroom ragout and spoon over the polenta
22
Serve immediately