Crispy Polenta Cakes With Wild Mushrooms Ragout Recipe - Cooking Index
Crispy Polenta Cakes With Wild Mushrooms Ragout Recipe - Cooking Index
| 6 cups | Water | |
| Salt - to taste | ||
| 1 cup | Coarse polenta | |
| 1/2 cup | Grated Parmigiano Reggiano cheese | |
| 4 tablespoons | Unsalted butter - at room temperature | |
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | Chopped fresh flat-leaf parsley | |
| 2 | Garlic cloves - minced | |
| 2 teaspoons | Extra-virgin olive oil | |
| 1 lb | Mixed fresh wild mushrooms - trimmed, sliced | |
| 3 cups | Chicken stock | |
| 1/2 cup | Heavy cream | |
| 2 cups | All-purpose flour - for dusting polenta | |
| 1 cup | 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 until 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.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9417) - from the TV FOOD - NETWORK
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