RisaG 10-01-99 5:45 PM
Creamy Garlic and Wild Mushroom Polenta
Recipe By : RisaG/John Ash
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Corn
Mushrooms
Amount Measure Ingredient, Preparation Method
-------------------------------------------------
1/2 cup dried porcini mushrooms
1/4 cup olive oil
1 cup yellow onions, finely chopped
1/2 cup fresh shiitake mushrooms, coarsely chopped
1 tbsp garlic, minced
1 tbsp fresh basil, minced
1/2 tsp fresh oregano, minced or
1/4 tsp dried oregano, crumbled
4 cups vegetable stock
1 cup dry polenta (cornmeal)
kosher salt and freshly ground white pepper
1/2 cup Land O'Lakes Non Fat Half-and-Half®
1/3 cup Asiago cheese, freshly grated or
1/3 cup fontina cheese
tomato sauce, for plate
GARNISH:
sauteed fresh porcini , or sauteed chantarelle mushrooms, if desired
fresh basil sprigs, for garnish
Rinse dried porcini.
Place in a small bowl and cover with boiling water.
Weight mushrooms down with a small plate to submerge them completely; let stand 20 minutes.
Drain and reserve liquid.
In a nonstick skillet, heat oil and saute onions, shiitake mushrooms, garlic and rehydrated porcini until very lightly colored; set aside.
In 2 qt microwaveable container, place 3/4 cup cornmeal and 2-1/4 cups stock; whisk well.
Place in microwave, uncovered, and cook on high for 3 minutes, stir well.
Cook for 3 more minutes on high, uncovered and stir again.
If water is still not fully absorbed, cook for another 3 minutes.
Add mushroom mixture, half-and-half and cheeses; mix well.
To serve: Place tomato sauce on bottom of a soup bowl.
Place 1/8 of mixture on top of sauce.
Garnish with sauteed fresh porcini or chantarelles and a sprig of basil.
Note: If you can't find fresh porcini or chantarelles, use any type of gourmet mushroom that you can find, such as shiitake, oyster or cremini.