Crispy Polenta Cakes with Wild Mushrooms Ragout (Sara Moulton) |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Ingredients:
6 cups water |
salt |
1 cup coarse polenta |
1/2 cup grated parmigiano reggiano |
4 tablespoons unsalted butter, at room temperature |
freshly ground black pepper |
2 tablespoons chopped fresh flat-leaf parsley |
2 garlic cloves, minced |
2 teaspoons extra-virgin olive oil |
1 pound mixed fresh wild mushrooms, trimmed and sliced |
3 cups chicken stock |
1/2 cup heavy cream |
2 cups all-purpose flour for dusting the polenta |
1 cup olive oil, for frying |
Directions:
1. Bring 6 cups of water and 1 teaspoon salt to a boil. Lower the heat to medium and slowly add the cornmeal in a shower, whisking constantly until the mixture thickens, 3 to 5 minutes. Change to a wooden spoon and continue to simmer, stirring occasionally, until the spoon stands in the polenta, 15 to 25 minutes.
2. Add the Parmigiano and 2 tablespoons of the butter and mix well. Season with salt and pepper. Immediately spread the polenta in a buttered 9-by 9-inch pan. Smooth the top with a rubber spatula and refrigerate. Combine the parsley and garlic and chop together until very fine.
3. In a large skillet, melt the remaining 2 tablespoons butter with the extra-virgin olive oil over high heat. Add the wild mushrooms and cook, stirring occasionally, until golden and the mushrooms and liquid has evaporated, 7 to 10 minutes. Remove the mushrooms and set aside. Add the chicken stock, cream, garlic, and parsley to the pan and simmer to reduce by half, 6 to 8 minutes. Season with salt and pepper.
4. Score the polenta into 3 by 4 1/2- inch squares. Halve each square diagonally to make 2 triangles. Remove from the pan and toss the polenta triangles carefully in flour to dust them lightly. Heat 1/2-inch of olive oil in a tiny piece of polenta turns golden on contact, 375 degrees F. Add a few of the polenta triangles and cook, turning occasionally, until golden on both sides. Drain on paper towels.
5. To serve, place 2 hot polenta triangles on each plate. Warm the mushroom ragout and spoon over the polenta. Serve immediately.
|
|