Description

A hearty dish consisting of creamy polenta with sauteed mushrooms and gorgonzola cheese. This dish goes great with Chef Joseph's Pan Seared Sea Scallops.

Ingredients

• 1  Cup(s) Shiitake Mushrooms, thinly sliced
1
• 1  Cup(s) Oyster Mushrooms, thinly sliced
2
• 1/2  Cup(s) Morrel Mushrooms, thinly sliced
3
• 1  Table Spoon(s) Olive Oil
4
•  As Needed Salt & White Pepper
5
• 2  Cup(s) Heavy Cream
6
• 3  Cup(s) Chicken Stock
7
• 2  Table Spoon(s) Dijon Mustard
8
• 1/4  Cup(s) Parmesan Cheese, grated
9
• 1 1/2  Cup(s) Cornmeal
10
• 2  Table Spoon(s) Parsley, finely chopped
11
• 2  Ounce(s) Weight Gorgonzola Cheese, crumbled
12
• 3  Table Spoon(s) Butter, unsalted
13

Directions

1. In a large saute pan on medium high heat, add oil
2. Once oil is hot, add mushrooms and cook out
3. Season mushrooms with salt and white pepper
4. Mix to coat
5. Once mushrooms are sweated out, remove from heat and set aside
6. In a large sauce pot, add heavy cream, 2 cups of chicken stock, mustard and Parmesan cheese
7. Whisk ingredients together and bring to a boil
8. Reduce to a simmer
9. Gradually Whisk in cornmeal
10. Whisk constantly until thick
11. Once polenta starts pulling away from the edges of the pot, it's done cooking
12. Taste to check if polenta is done, Season with salt and white pepper if necessary
13. If polenta is too thick, add more chicken stock to your liking
14. When polenta is done, turn off heat
15. Using a rubber spatula, fold in mushrooms, parsley, gorgonzola cheese and butter
16. fold until cheese and butter is melted and combined
17. Taste again and Season if necessary