Friday, June 12, 2009

Creamy Polenta with Basil & Wild Mushrooms

  • 12 ounces (340 g) yellow onions, chopped coarse
  • 4 ounces (120 g) white mushrooms, chopped coarse
  • 2 Tablespoons (30 ml) finely chopped garlic
  • 2 ounces (60 g) dried porcini or cepe mushrooms, rinsed, soaked in water and chopped coarse
  • 5 ounces (150 ml) olive oil
  • 4 teaspoons (20 ml) finely chopped fresh basil
  • 1 teaspoon (5 ml) finely chopped fresh oregano
  • 2 quarts (2 lt) chicken or vegetable stock
  • 12 ounces (360 g) coarse polenta
  • Salt and pepper to taste
  • 1 pint (450 ml) heavy cream
  • 4 ounces (120 g) aged Asiago or Fontina, grated fine
  • 8 to 10 fresh wild mushrooms
  • Fresh basil sprigs as needed for garnish
Saute the onions, white mushrooms, garlic, and porcini or cepes in 4 fluid ounces (120 milliliters) of olive oil until lightly colored. Add the basil, oregano, and stock; bring to a boil.
Slowly stir in the polenta. Simmer for 10 minutes, stirring regularly. The polenta should be thick and creamy. Add more stock if necessary. Adjust the seasonings and keep warm.
Just before serving, add the cream and Asiago or Fontina cheese and stir vigorously.
Saute the fresh wild mushrooms in the remaining olive oil until tender. Spoon the polenta onto warm plates and garnish with the wild mushrooms and a sprig of fresh basil.

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