POLENTA****Creamy Polenta with Fricassee of Truffled Mushrooms Recipe

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Ingredients

Creamy Polenta:
2 servings
1/3 cup heavy cream
2/3 cup milk
1/2 teaspoons kosher salt
3 tbsp. cornmeal, preferably coarse ground
1 teaspoon unsalted butter
1 tablespoon freshly grated grana padano or Parmigiano-Reggiano
1/2 teaspoon chopped fresh chives, optional
Fricassee of Truffled Mushrooms:
1 1/2 tablespoons olive oil
1 medium shallot, thinly sliced
3 ounces mixed domestic and wild mushrooms, sliced or cut into naturally occurring pieces
1 pinch crushed red pepper
2 tablespoons homemade or purchased chicken reduction, diluted with water until a little thicker than chicken stock
1 teaspoon snipped fresh chives
1/3 teaspoon preserved truffles or truffle oil

Preparation

Step 1

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.

* Alternately, make polenta in rice cooker, starting a minimum of *3* hours before you intend to serve it - Place the corn meal, milk, cream and salt in the cooker and stir well to combine. Close and set for the porridge cycle (about 1 hour). Open the lid and let the cooker cool until you can reset if for a second porridge cycle (about 10 minutes). At the end of the second cycle, taste for consistency and doneness and if done, add the butter and some freshly ground black pepper and close the lid. Will keep warm for up to 2 hours.

* 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 the Parmigiano-Reggiano and chives, if using, into the polenta. 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.