Truffled Polenta Food

CREAMY POLENTA WITH FRICASSEE OF TRUFFLED MUSHROOMS

Steps:

• For the creamy polenta: In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface. Add the salt, and whisk the cream and milk until quite frothy. (I don't have a scientific explanation as to why this whisking step is important; but I know from experience that when I don't do it, my polenta just doesn't seem as delicious as usual. Since this initial whisk is easy and takes practically no time, I recommend you do it, too.)
• Add the polenta and continue to whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes. Reduce the heat to very low, cover the pan, and cook the polenta, stirring every 5 minutes or so (switch to a wooden spoon), until the cornmeal is completely cooked and quite tender, 2 1/2 to 3 1/2 hours. It may seem very thin initially, but it will gradually thicken. As the polenta cooks, a skin will form on the bottom and sides of pan (if you are not using a nonstick pan), which is proper and which gives the polenta a slightly toasty flavor.
• For the fricassee of truffled mushrooms: In a large saute pan, heat the oil over medium heat. Add the shallots and cook, stirring, until the shallots just begin to color on their edges. Add the mushrooms and crushed red pepper to taste and cook until the liquid is released. Add the chicken reduction, bring to a boil, reduce to a bubbling simmer and cook until the liquid is reduced by half. (You can prepare the mushrooms ahead up to this point; reheat them over medium-high heat just before serving.)
• Just before serving, stir in the butter, grana padano or Parmigiano-Reggiano and chives if using. The polenta should pour from the spoon as you serve it and will thicken as it cools. If necessary, you can thin the polenta with a little milk just before serving. Divide the polenta among heated bowls or plates.
• Just before serving, reheat the mushrooms if necessary. Toss the mushrooms with the chives and preserved truffles. Spoon some mushrooms and some of the cooking juices over each serving of polenta.
• Preheat the oven to 425 degrees F. Rinse the chicken bones and pat them dry. Spread them out in single layer with a little room between the bones on one large or a couple smaller sheet pans. Roast until they are golden brown, flipping and turning the bones every 15 minutes or so, about 1 hour.
• In a large stockpot, heat the olive oil over medium heat. Add the celery, carrots, garlic and onions, and cook, stirring occasionally, until the vegetables are well browned, about 20 minutes. Add the wine, tomatoes and bones to the stockpot. Add enough water to cover everything by about 2 inches (about 6 quarts). Cook over medium heat (you want a gentle simmer, not a boil) until the chicken is falling off of the bone and the stock has a full flavor, about 1 1/2 hours.
• Remove the chicken and strain the broth several times through a chinois or other fine strainer. If you want to make and use the reduction right away, spoon off any visible fat floating on top of the stock. Otherwise, chill the stock until the fat solidifies on top and then scrape off and discard most of it.
• Pour the defatted stock into a saucepan and bring to a boil over high heat, and then reduce the heat slightly so the stock is not boiling so furiously. As the stock simmers, some of it will remain on the sides of the saucepan; use a spoon or ladle to pour some of the stock over this to deglaze it. (This will further increase the intensity of the flavor.) Continue simmering until the stock has darkened and reduced to about 1 quart. The time this will take will vary, but it will likely take at least 20 to 30 minutes. Use right away, refrigerate for up to three days or freeze. Makes about 1 quart.

45-MINUTE TRUFFLED MUSHROOM CHICKEN WITH POLENTA + ROASTED BROCCOLINI.

Steps:

• To make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk.
• Meanwhile, preheat the oven to 425 degrees F.
• On a baking sheet, toss together the broccolini, delicata squash, 2 tablespoons olive oil and a good pinch of salt + pepper. Place in the oven and roast for 25-30 minutes, tossing twice throughout cooking until the squash is tender and the broccolini is nice and charred.
• Meanwhile, heat the other 2 tablespoons of olive oil in large brazier or skillet with sides. Season the chicken with salt + pepper. Sear the chicken on both sides until browned, about 4-5 minutes. Remove the chicken from the skillet and add the remaining tablespoon of olive oil. Add the mushrooms and season with salt + pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and thyme, cook another minute. Add the flour and continue cooking another minute longer. Slowly pour in the wine, whisking as you pour, until the wine is incorporated into the flour. Whisk in the chicken broth and milk.
• Bring the mixture to a low boil. Stir in the truffle oil, parmesan cheese and then slide the chicken back into the sauce. Simmer the sauce over medium low heat until the chicken is cooked through and the sauce has thickened slightly, about 10-15 minutes depending on the size of your chicken.
• Remove the sauce from the heat and stir in the parsley + a pinch of crushed red pepper flakes. Serve the chicken over a plate of polenta with a side of the roasted broccolini and squash. EAT.

TRUFFLED POLENTA

Steps:

• 1. Combine milk, chicken stock and salt in a saucepan. Bring to a boil. Add the polenta stirring with a whisk until thickened. Remove from heat. Stir in the cheese until it's melted. Drizzle truffle oil over top and serve.

TRUFFLE, PORCINI, AND PECORINO CHEESE POLENTA

Steps:

• For the polenta:
• In a large, heavy-bottomed pot, bring the water to a boil and add the kosher salt. Slowly stir in the polenta with a whisk, then reduce to a simmer. Continue stirring this mixture until all of the lumps are smoothed out and the polenta is fully incorporated. Simmer for 45 minutes to 1 hour-the polenta should bubble slightly-stirring occasionally with a wooden spoon. (Be sure to scrape the bottom as you go, to prevent sticking.) Toward the end of the simmering, remove the polenta from the heat and stir in the kefir.
• For the mushrooms:
• While the polenta is cooking, in a saucepan, heat the olive oil over medium-high heat. Add the porcinis, evenly distributing them over the bottom of the pot. Let the mushrooms sit, without stirring, until browned, 7 to 10 minutes. (Do not stir them too early; listen for the sizzling sound of moisture evaporating before stirring.) Once the moisture has evaporated, give them a quick stir, then remove the pan from the heat.
• To plate:
• Ladle the polenta into a medium/large shallow bowl, topping with the mushrooms and pecorino cheese. Sprinkle the entire platter with the truffle salt or the truffle oil or shave the fresh truffle over it; don't use more than one of these options or it will overpower the dish. If not using truffle salt, sprinkle with a generous pinch of Maldon sea salt.

BAKED TRUFFLE POLENTA FRIES

Steps:

• Step 1 Lightly oil a 13×9-inch baking pan and set aside.
• Step 2 In a medium saucepot add the water, polenta and salt. Place over high heat and bring to a boil while whisking. Reduce the heat to medium-low and cook, whisking frequently, until the polenta thickens and begins to pull away from the side of the saucepot, about 15 minutes. Remove from the heat and stir in the pepper, butter, truffle oil, Parmesan cheese and heavy cream. Adjust the seasoning as needed.
• Step 3 Transfer the polenta to the prepared baking pan. Using a rubber tipped spatula, spread the polenta out evenly.
• Step 4 Lightly oil a 13×9-inch piece of parchment paper and place oil-side down directly onto the polenta. Refrigerate for about 45 minutes to set.
• Step 5 Preheat the oven to 450 degrees F. Lightly oil a baking sheet with olive oil and set aside.
• Step 6 Rotate the baking pan horizontally and cut the polenta in half across. Working vertically, make 16 cut across the polenta. Leaving you with 32 polenta fries. Carefully remove the polenta fries from the baking pan and place on the oiled baking sheet, about 1/2-inch apart.
• Step 7 Using a pastry brush, brush the tops of the polenta fries with oil. Place in the oven about 4-inches from the and bake and good until golden, about 20 minutes.

TRUFFLED POLENTA

Steps:

• Combine milk, broth, and salt in a small saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk.
• Cook 1 minute or until thick over medium heat, stirring constantly. Remove from heat; stir in cheese.
• Drizzle with oil. Serve immediately.

TRUFFLED CREAMY POLENTA

Steps:

• In a 3-quart pan over high heat, bring milk to a boil. Reduce heat to a low boil.
• Stirring constantly, pour in polenta in a slow, thin stream, pausing occasionally to break up any lumps. Stir in 1/2 teaspoon salt.
• Reduce heat and simmer, stirring often, until polenta is thick and creamy to bite and pulls away slightly from sides of pan when stirred, 20 to 40 minutes (see notes); adjust heat as necessary to maintain a simmer.
• While polenta cooks, melt butter in a 10- to 12-inch frying pan over medium heat. Stir in mushrooms. Stir often until liquid has evaporated and mushrooms are browned, about 7 minutes.
• Stir mushrooms, mascarpone cheese, parmesan cheese, truffle oil, and sherry vinegar into polenta. Season to taste with salt and pepper. Ladle into bowls and drizzle with more truffle oil to taste.

SEASONAL MUSHROOM "BOSCAIOLA" POLENTA, TRUFFLES AND BACON

Steps:

• For the polenta: Combine the cream, milk and salt in a medium saucepan. Turn the heat to medium-low and slowly bring to a boil, making sure to whisk often so that the milk doesn't scorch. Slowly whisk in the polenta, making sure to whisk out any lumps. Turn the temperature to low and cook, stirring every few minutes, until the mixture is smooth and silky, 45 minutes to 1 hour. Remove from the heat and whisk in the cheese and butter.
• For the mushrooms: Preheat the oven to 400 degrees F.
• Spread out the mushrooms on a sheet pan. Drizzle with olive oil to lightly coat. Toss and spread out in an even layer. Roast until browned around the edges, about 25 minutes.
• Meanwhile, add the bacon lardons to a large saute pan. Turn the heat to medium and cook until the bacon is crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate.
• Add olive oil to the pan if needed to lightly coat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms and toss to combine until starting to brown. Add the veal demi-glace or stock to deglaze the pan (if using demi, add 1/2 cup water and stir to combine). Add the thyme and stir, then reduce by three-quarters, about 10 minutes. Add the bacon and mix to combine. Taste and season with salt as needed.
• Add the polenta to a wide shallow bowl or platter and add the mushrooms to the center. Garnish with chives, shaved Parmesan and truffles, if using. Serve!

PAN ROASTED DUCK BREAST W/ TRUFFLED POLENTA AND LINGONBERRY SAUC

Steps:

• For sauce:.
• Bring wine, chicken broth, beef broth, thyme sprigs, and bay leaf to boil in heavy large saucepan. Boil until reduced to 1 cup, about 35 minutes. Mix butter and flour in small bowl to blend. Whisk butter-flour mixture into broth. Simmer until slightly thickened, about 2 minutes. Stir in lingonberry preserves; simmer 1 minute. Remove thyme sprigs and bay leaf. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.).
• For polenta:.
• Spray 8x8x2-inch baking dish with nonstick spray. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic; stir until beginning to brown, about 30 seconds. Add all mushrooms; sauté until soft, about 5 minutes. Add chicken broth; bring to boil. Gradually whisk in polenta. Reduce heat to medium and cook until polenta is tender and mixture is very thick, stirring frequently, about 10 minutes. Stir in truffle oil. Season to taste with salt and pepper. Transfer to prepared pan, spreading evenly. Press plastic wrap onto surface of polenta. Refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.).
• Prepare barbecue (medium-high heat). Preheat oven to 450°F Score skin of duck breasts in crisscross pattern (do not cut through to meat). Sprinkle duck with salt and pepper. Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to dry skillet. Reduce heat to medium and cook until skin is golden brown, about 7 minutes. Turn duck over and transfer skillet to oven; roast to desired doneness, about 5 minutes for medium-rare. Using tongs, transfer duck to cutting board; tent with foil. Let stand while grilling polenta.
• Cut polenta into 6 rectangles; brush both sides with additional olive oil. Grill until warm and slightly charred, about 3 minutes per side. Place 1 polenta rectangle on each of 6 plates. Cut duck breasts crosswise into 1/2-inch-thick slices; fan 1 duck breast over polenta on each plate. Drizzle with sauce and serve.
• *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time.

PAN-ROASTED DUCK BREAST WITH TRUFFLED POLENTA AND LINGONBERRY SAUCE

Steps:

• For sauce:
• Bring wine, chicken broth, beef broth, thyme sprigs, and bay leaf to boil in heavy large saucepan. Boil until reduced to 1 cup, about 35 minutes. Mix butter and flour in small bowl to blend. Whisk butter-flour mixture into broth. Simmer until slightly thickened, about 2 minutes. Stir in lingonberry preserves; simmer 1 minute. Remove thyme sprigs and bay leaf. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)
• For polenta:
• Spray 8x8x2-inch baking dish with nonstick spray. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic; stir until beginning to brown, about 30 seconds. Add all mushrooms; sauté until soft, about 5 minutes. Add chicken broth; bring to boil. Gradually whisk in polenta. Reduce heat to medium and cook until polenta is tender and mixture is very thick, stirring frequently, about 10 minutes. Stir in truffle oil. Season to taste with salt and pepper. Transfer to prepared pan, spreading evenly. Press plastic wrap onto surface of polenta. Refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Prepare barbecue (medium-high heat). Preheat oven to 450°F. Score skin of duck breasts in crisscross pattern (do not cut through to meat). Sprinkle duck with salt and pepper. Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to dry skillet. Reduce heat to medium and cook until skin is golden brown, about 7 minutes. Turn duck over and transfer skillet to oven; roast to desired doneness, about 5 minutes for medium-rare. Using tongs, transfer duck to cutting board; tent with foil. Let stand while grilling polenta.
• Cut polenta into 6 rectangles; brush both sides with additional olive oil. Grill until warm and slightly charred, about 3 minutes per side. Place 1 polenta rectangle on each of 6 plates. Cut duck breasts crosswise into 1/2-inch-thick slices; fan 1 duck breast over polenta on each plate. Drizzle with sauce and serve.
• *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time.