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Polenta: Polenta with Wild Mushrooms

Source of Recipe

Tom Gray


List of Ingredients

POLENTA:
1 cup polenta
2 cups whole milk
2 cups water
2 teaspoons salt
1 tablespoon white pepper
1/3 cup grated parmesan cheese
2 ounces unsalted butter
3 tablespoons finely chopped chives

ROASTED WILD MUSHROOMS:
8 fresh shiitake mushrooms,
stemmed, quartered
12 oyster mushrooms, stemmed, quartered
2 portobella mushrooms, stemmed, diced
1/2 teaspoon fresh rosemary
3 cloves garlic, minced or pressed
1/2 teaspoon fresh thyme
olive oil to coat mushrooms


Recipe

Preheat oven to 350ºF. For Polenta: Bring water, milk and salt to a boil. Slowly whisk in corn meal to avoid lumps, whisking constantly. Cook approximately 30 minutes, stirring frequently, on low heat. Remove from heat and stir in butter, cheese and chives. Pour into molds or pour into a 1/2 sheet pan. Chill and cut into desired shapes. Reheat in a 350ºF oven with roasted mushrooms on top. For Mushrooms: Combine mushrooms, garlic, herbs and olive oil. Season with salt and white pepper. Roast in a 350ºF oven approximately 7-9 minutes. You can alternately, saute the mushrooms. Serve over polenta. Serves 6.