Twin Farms Red Polenta With Wildcrafted Oyster Mushroom Broth From 'The Vermont Farm Table Cookbook'

• 4 cups low-sodium chicken stock
• 1 cup coarse-ground or medium-ground polenta
•  
• 1 1/2 tablespoons olive oil
• 8 ounces wild oyster mushrooms, trimmed and coarsely chopped
• 3 cups vegetable stock
• 1 teaspoon chopped fresh thyme, plus 4 thyme sprigs for garnish
• 1 bay leaf
• 1-2 tablespoons dry sherry
• Kosher salt and freshly ground black pepper
•  
• 1 teaspoon olive oil
• 2 elephant garlic cloves, thinly sliced
•  
• 1 cup ricotta cheese
• Parsley leaves (optional)

1. Bring the chicken stock to a boil in a large saucepan over medium-high heat. Whisking constantly, add the polenta in a slow, steady stream. Continue stirring until the stock returns to a boil. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon, until thickened, 30 to 35 minutes. The polenta should pull away from the sides of the pan.
2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the mushrooms and cook until soft and golden, about 6 minutes. Add the stock, thyme, and bay leaf and simmer until the liquid has reduced by half, about 12 minutes. Discard bay leaf. Stir in sherry and season with salt and pepper to taste.
3. While the mushroom broth is simmering, heat the oil in a small skillet over medium heat. Add the garlic, and fry until golden brown on both sides, about 1 minute per side. Using a slotted spoon, remove the garlic and set aside on paper towels.
4. Spoon the polenta into bowls; top each serving with mushrooms, ricotta cheese, and garlic chips. Drizzle the mushroom broth over the polenta, garnish with thyme sprigs or parsley leaves, if desired, and serve.

lowsodium, coarseground, nbsp, olive oil, mushrooms, vegetable stock, fresh thyme, bay leaf, sherry, kosher salt, nbsp, olive oil, garlic, nbsp, ricotta cheese, parsley

Taken from www.seriouseats.com/recipes/2013/09/red-polenta-with-oyster-mushroom-broth-recipe-from-vermont-farm-table-cookbook.html (may not work)