Grilled Polenta With Chanterelles Food

GRILLED POLENTA

Steps:

• In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
• Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
• Preheat a grill to medium.
• When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

GUINEA HEN BREAST, CHANTERELLES AND POLENTA

Steps:

• Begin the polenta recipe as you start to make the guinea hens.
• Preheat an oven to 375 degrees.
• Heat a saute pan over medium heat. Add the bacon cubes and cook until evenly browned. Remove the bacon and reserve on paper towels, leaving the bacon fat in the skillet. Saute the pearl onions in the fat over moderate heat for about 3 minutes, until they begin to caramelize. Being careful not to let them burn, reduce the heat and continue to saute another 4 to 5 minutes, or until the onions begin to soften. Remove the onions and reserve.
• Season the guinea hen breasts with salt and pepper and saute in the skillet that the bacon and onions had been browned in, adding some olive oil if necessary. Cook over mediumhigh heat until brown on both sides, about 6 to 8 minutes total. Remove the hen from the pan, place in a small roasting pan and into the oven for 8 to10 minutes to continue cooking while the remainder of the dish is finished.
• Pour off any excess fat from the saute pan and add the mushrooms. Cook the chanterelles for 3 to 4 minutes, return the onions to the pan, add the bacon and saute for a moment to combine. Add the wine and allow to reduce for 1 minute.
• Add the stock to the pan and bring to a boil. Reduce the heat to a simmer, return the hens to the pan to braise for a few minutes with the mushrooms, onions and bacon.
• When the liquid has reduced by half and the hens are sufficiently cooked (test by piercing the flesh with a knife to see if the juices run clear) add the butter and swirl in to combine. Add the tarragon and serve on a bed of herbed polenta.
• Note: roast game or chicken stock is made by using game bird or chicken bones that have
• been roasted in an oven, (along with the appropriate stock vegetables) until richly browned,
• before a standard stock making recipe is followed.

GRILLED POLENTA WITH CHANTERELLES

Steps:

• Make the polenta according to the directions on the package. When it is cooked pour it into a pan about eight inches square and cool.
• When the polenta has cooled, cut it into eight slices about two inches wide and four inches long. Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack. Set aside.
• Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Preheat broiler. In a skillet, soften the garlic with the shallots in the remaining olive oil. Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme and parsley and keep warm.
• Grill the polenta for three to four minutes on each side, until golden.
• Arrange the polenta pieces on four serving plates and top them with the mushroom mixture. Sprinkle with Parmesan cheese and serve.

GRILLED POLENTA

Steps:

• Preheat the oven to 350 degrees. Combine the polenta, 1 1/2 quarts water and salt in a 2-quart baking dish, and stir together. Place the baking dish on top of a sheet pan (so that if water sloshes when you put it in the oven, it will just go onto the sheet pan), and place in the oven. Bake one hour. Remove from the oven, stir in the butter and return to the oven for 20 minutes. Remove from the oven, and stir again. Return to the oven for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then chill for one hour or more.
• Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.