Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 12 ounces (340 g) yellow onions, chopped coarse
- 4 ounces (120 g) white mushrooms, chopped coarse
- 2 Tablespoons (30 ml) finely chopped garlic
- 2 ounces (60 g) dried porcini or cepe mushrooms, rinsed, soaked in water and chopped coarse
- 5 ounces (150 ml) olive oil
- 4 teaspoons (20 ml) finely chopped fresh basil
- 1 teaspoon (5 ml) finely chopped fresh oregano
- 2 quarts (2 lt) chicken or vegetable stock
- 12 ounces (360 g) coarse polenta
- Salt and pepper to taste
- 1 pint (450 ml) heavy cream
- 4 ounces (120 g) aged Asiago or Fontina, grated fine
- 8 to 10 fresh wild mushrooms
- Fresh basil sprigs as needed for garnish
Slowly stir in the polenta. Simmer for 10 minutes, stirring regularly. The polenta should be thick and creamy. Add more stock if necessary. Adjust the seasonings and keep warm.
Just before serving, add the cream and Asiago or Fontina cheese and stir vigorously.
Saute the fresh wild mushrooms in the remaining olive oil until tender. Spoon the polenta onto warm plates and garnish with the wild mushrooms and a sprig of fresh basil.
Yield: 8 servings
Approximate values per 8-ounces (240-g) serving: Calories 550, Total fat 46 g, Saturated fat 19 g, Cholesterol 95 mg, Sodium 1090 mg, Total carbohydrates 21 g, Protein 13 g, Vitamin A 35%, VitaminC 15%, Calcium 20%, Iron 15%
Recipe Source: On Cooking: Techniques from Expert Chefs by Sarah R. Labensky and Alan M. Hause (Prentice Hall)
Reprinted with permission.