Creamy White Polenta with Roasted Portobello Mushrooms, Truffle Oil and Parmigiano Reggiano
From Barbara Lynch of No. 9 Park, in Boston. Our dear friend and world renowned chef offers her recipe for Marino Felice Polenta.
Ingredients
2 cups ino Marino Felice White Polenta
1 cup heavy cream
3 tbsp butter
3 tbsp grated Parmigiano Reggiano
Kosher salt and pepper to taste
In a large sauce pan bring water to boil. Slowly whisk in two cups of Moretti White Polenta, and continue to whisk for approximately 5 minutes. If the consistency is too thin, slowly add more polenta until the mixture has the consistency of cream of wheat, or wallpaper paste. Cook for an additional 15 minutes, whisking frequently. Add cream, butter, cheese, salt and pepper. Whisk another 3 minutes. Keep warm until ready to serve.
5 - 6 large Portobello mushrooms (tops only)
1/2 cup olive oil
1 tsp chopped garlic
1 tbsp fresh thyme
2 ounces Parmigiano Reggiano
1 tbsp truffle oil
Kosher salt and pepper to taste
In a large bowl mix mushroom tops, thyme, salt, pepper, garlic and olive oil. Mix well. Place on baking sheet and cook at 475 degrees F for about 10 minutes, until mushrooms are dark brown and slightly soft. When mushrooms are cool enough to handle, slice thinly retaining the juices. Keep mushrooms in the juices until ready to serve.
To Plate: Spoon creamy polenta into individual shallow, oven-proof plates. Top with sliced mushrooms, drizzling a small amount of the juice over the top. Place beneath broiler for about 4 minutes, or until polenta forms a thin crust. Remove from oven and sprinkle with truffle oil and shavings of Parmigiano Reggiano. Garnish with fresh thyme.
Serves 6