. Difficulty: Medium
. Doses: 4 people
DescriptionThis recipe calls for a fine stone-ground polenta that has been slowly simmered in stock for at least 45 minutes. It is the slow absorption that gives the polenta its irresistible buttery texture. I add Grana Padano Riserva 24 months to enhance its richness and serve it topped with stewed wild mushrooms for comfort on a cold rainy day.
IngredientsFor the polenta:
700ml chicken stock
150g good quality polenta
50g Grana Padano Riserva 24 months
For the mushrooms:
2 tbsp olive oil
300g assorted wild mushrooms
20g griotte onion, thickly sliced
3 tbsp veal gravy or left-over roast gravy
2g each parsley and sage, roughly chopped
Salt and freshly ground black pepper
PreparationMix the stock and polenta in a saucepan and slowly bring to a simmer, whisking occasionally. Simmer very gently for at least 45 minutes, whisking from time to time then more frequently towards the end of cooking. Adjust seasoning according of the saltiness of your stock. When ready, the polenta should be very liquid, soft and silky.
Using a soft brush, wipe the dirt from the mushrooms, trim the ends and roughly chop the larger ones.
When the polenta is almost ready, pan-fry the mushrooms in batches, according to their individual cooking time. Set aside on a plate while you cook the next batch. When all the mushrooms have been cooked, pan-fry the onion slices for a couple of minutes. Add the mushrooms back into the pan, along with the gravy and herbs. Season well and cook for about a minute, just enough to reheat the mushrooms and coat them with the sauce.
Spoon some polenta on a serving plate and top with the mushrooms and juices.