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Forest Mushroom and Gorgonzola Polenta

Date Added: Nov 19, 2010 Italian Appetizers
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Prep Time

5 mins

Cook Time

12 mins

Ready In

17 mins

Serving

4

*to adjust serving size click on "serving box".

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

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