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Garlic , Wild Mushroom and Herb Polenta
Garlic, Wild Mushroom and Herb Polenta
1 cup Polenta (corn grits)
3 cups of good quality (preferably homemade) chicken stock
3/4 cup of 1/2 and 1/2
6 cloves of garlic - course minced
1 cup of wild mushrooms (chanterelles, portabellas work well) or 1/2 cup of dried mushrooms (ie. morrels) chopped
1 Tbsp of finely chopped fresh rosemary and thyme
2 Tbsp of Olive Oil
2 Tbsp of butter
1/2 tsp. of red pepper flakes
Salt to taste
Pepper to taste (I like a combination of white and black pepper for this dish)
directions:
- heat a med. to large sauce pan
- add olive oil and saute minced garlic, pepper flakes and chopped mushrooms until just starting to caramelize
- add chicken stock, 1 tsp of kosher or sea salt (you will adjust at the end to taste) and 1/2 & 1/2.....bring to a boil
- stir in polenta and reduce heat to low/simmer - stir continually for 5 minutes
- continue to stir occasionally for a least 2
hours - this is the key to wonderful fluffy polenta with beautifully
developed flavors. The Italian farmers, who taught me how to cook
polenta, would cook their polenta for at least 4 hours.
* make sure the polenta is soft and easy to stir - if needed, add more chicken stock - it should be light and fluffy.
- towards the last 30 minutes of cooking - add the herbs and pepper
- stir in the butter right before serving and adjust salt as needed
