Crispy Polenta Cakes with Wild Mushrooms Ragout
- 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
- 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.
- 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.
- 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.
- 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.
- To serve, place 2 hot polenta triangles on each plate.
- Warm the mushroom ragout and spoon over the polenta.
- Serve immediately.
water, salt, coarse polenta, unsalted butter, freshly ground black pepper, flatleaf, garlic, extravirgin olive oil, wild mushrooms, chicken stock, heavy cream, flour, olive oil
Taken from www.foodnetwork.com/recipes/crispy-polenta-cakes-with-wild-mushrooms-ragout-recipe.html (may not work)