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4
garlic cloves, peeled
Sea salt
and freshly ground black pepper
1/2 cup
white polenta
1
tablespoon unsalted butter
1/3 cup
grated montasio or fontina cheese
2
tablespoons extra virgin olive oil, plus more for drizzling
12
ounces mushrooms, preferably wild, such as chanterelles, morels,
oyster, or shiitake, brushed clean and halved or quartered in
large.
1/2 cup
low sodium chicken broth
1 1/2 teaspoons chopped fresh rosemary leaves
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Contributed by:
Wine Bar Food Cookbook,
recipe by Cathy Mantuano and Tony Mantuano. This cookbook
is available for purchase at Galena Cellars. |
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Put the
garlic cloves in a small saucepan and add enough water to cover.
Bring to a boil over high heat and cook for 30 seconds. Drain
and repeat. Drain the cloves once more and set aside. Bring 2
1/3 cups water to boil in a large saucepan over medium heat. Add
a pinch of salt and slowly pour in the polenta, stirring
constantly with a wooden spoon to prevent lumps from forming.
Reduce heat to low and cook the polenta, stirring occasionally,
until it loses it grainy texture and becomes smooth, about 40
minutes. Stir in butter and cheese and season to taste with
additional salt if necessary. Cover and keep warm. Heat the olive
oil in a large sauté pan over medium-high heat. Add the
mushrooms and the blanched garlic cloves, cover, and cook for 1
minute. Turn the mushrooms over, replace the cover, and cook
until the mushrooms are browned evenly, 2-3 minutes more. Add
the broth and rosemary, season with salt and pepper, and cook
uncovered, until slightly reduced, about 30 seconds. To serve,
divide the polenta among 4 warmed shallow bowls. Spoon the
mushrooms, garlic and some of the pan juices over the polenta.
Drizzle each serving with olive oil. |
