Elegant Tri Colored Polenta Food

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

POLENTA WITH MUSHROOMS, FAVAS AND TOMATOES

Steps:

• Make the polenta as directed, and while it is baking, cook the mushrooms and tomatoes.
• Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two, then transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean is attached to the pod, then gently squeezing out the bean.
• Heat the olive oil in a large, heavy skillet over medium heat, add the garlic and stir until fragrant, about 30 seconds. Stir in the mushrooms, thyme and 1/2 teaspoon salt. Cook, stirring often, until the mushrooms are moist and beginning to soften, about five minutes. Add the wine, turn up the heat and cook, stirring, until the liquid in the pan has reduced and glazed the mushrooms. Stir in the tomatoes, add salt and pepper to taste, and bring to a simmer. Cook uncovered, stirring often, until the tomatoes have cooked down (there should still be some liquid in the pan) and the mixture is fragrant, about 10 minutes. Add the skinned fava beans and continue to simmer for five to 10 minutes. Taste, adjust seasonings, and remove from the heat.
• When the polenta is ready, remove from the heat, spoon onto plates and make a depression in the middle. Top with the mushrooms, favas and tomatoes, and sprinkle with basil and Parmesan. Serve at once.