Truffled Roasted Mushrooms On Garlic 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.

POLENTA WITH MUSHROOMS

Steps:

• Put the dried mushrooms in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it's time to cook them, lift them out of the water with your hands or a slotted spoon and chop them roughly. Reserve the soaking water.
• Put the oil in a large skillet over medium heat. When it's hot, add the soaked dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released all their liquid. 10 to 15 minutes.
• Add the wine and let it bubble away for 1 minute, then stir in the garlic, 1/4 cup of the parsley, and 1 cup of the reserved soaking water. Cook until the liquid thickens a bit, another 2 or 3 minutes, then taste, adjust the seasoning, and turn off the heat under the skillet.
• Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.
• Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining 1/4 cup parsley.
• Cooks' Notes
• Soaking Dried Mushrooms: The time needed to soften mushrooms depends on their size and age. They're ready when you can cut one easily with a paring knife. You want to reserve the soaking liquid but leave the grit behind, so lift out the mushrooms rather than pouring to drain them.
• Making The Sauce: When the mushrooms are tender and the wine has bubbled away, stir in the garlic, parsley, and soaking water.
• Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon.
• Recognizing Doneness: When the polenta starts to pull away from the pan and is no longer gritty, it's time to stir in the butter and Parmesan.

TRUFFLED ROASTED MUSHROOMS ON GARLIC POLENTA

Steps:

• Preheat oven to 500°F
• Bring milk, garlic, pepper and salt to a boil over medium heat. Slowly whisk in cornmeal, stirring occasionally for about 10 minutes. Transfer to a small sheet pan and smooth with a spatula. Set aside to cool.
• Toss mushrooms with truffle oil, salt and pepper on a large sheet pan. Roast until tender, 7 to 10 minutes.
• Use a 2-inch round cookie cutter to cut polenta into rounds. Sear both sides in a hot pan over high heat for 1 minute.
• Arrange polenta rounds on a platter and top each with roasted mushrooms. Grate cheese over tops. Garnish with basil and balsamic glaze.
• Serve at room temperature.

ROASTED MUSHROOMS WITH PUMPKIN-CHIPOTLE POLENTA

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with the extra-virgin olive oil, garlic, sage, salt, and pepper, and roast 25 minutes.
• Meanwhile, heat the pumpkin puree in a small pot over medium heat with a little chicken stock to thin it out. Season with salt, pepper, and nutmeg. Bring the remaining stock to a boil in a saucepot and whisk in the chipotle in adobo, its sauce, and polenta. Keep whisking the polenta until it pulls away from the sides of the pot, then stir in the butter and honey. Combine the pumpkin and polenta and serve in shallow bowls. Top with roasted mushrooms and garnish with pepitas and chives.