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Ingredients
- 6 polenta patties, griddled until golden brown, hot
- 3 cup wild mushroom Madeira wine reduction, simmering
- 24 spears asparagus, bottoms, trimmed, quick blanched, still hot
- 3 Portabella mushrooms, grilled, seasoned with salt & pepper, sliced thin, still hot
- 4 Tbs roasted red pepper, julienne, to garnish
- wild mushroom madeira wine reduction
- 1/2 lb mushrooms, sliced
- 1/2 tsp garlic, chopped
- 1 Tbs shallots, chopped
- 3 Tbs olive oil
- 1/2 cup Madeira wine
- 2 cups chicken stock
- 1 tsp Kosher salt
- 1/8 tsp black pepper, ground
- 2 tsp Thyme, chopped
- 1 tsp corn starch
- 3 Tbs Madeira Wine
- 2 Tbs butter, cubed
- Polenta
- 1 1/2 cup Manufacturing cream (heavy cream in green container)
- 3 Tbs Half & Half
- 1 1/2 cup chicken stock, defatted
- 1 Tbs butter, unsalted
- 3 oz Semolina flour
- 3 oz Polenta ( course Cornmeal)
- 1/2 tsp Kosher salt
- 1 black pepper, ground
- 1/8 tsp nutmeg, ground
- 2 oz Jarlsburg cheese, grated
- 8 oz Asiago cheese, grated
- 1 egg
Preparation
Step 1
In a smoking hot sauté pan, add oil and sauté mushrooms until caramelized, add garlic and shallots. Add the next set of ingredients, allow to simmer and reduce by a fourth.
Mix the cornstarch with the wine and a little water to dissolve completely, add to the sauce while whisking, simmer for an additional 2 minutes. Add the cubed butter and Thyme, whisk to combine. Use the sauce right away or allow to cool, label, date and refrigerate.
Polenta
Combine the first of ingredients in a large sauce pan. Bring to a boil. Whisk in the second set of ingredients. Stir constantly until thick and smooth, about 8-10 minutes.
Take off the heat add the remaining ingredients. Mix well. Cool slightly. Portion with an ice cream scoop onto sheets trays lined with parchment paper. Flatten to form a patty.
To serve, butter both sides and brown on the griddle or in a non-stick
sauté pan and it heats all the way through.
Assembly
In a soup bowl place the polenta patty in the center. Ladle the mushroom reduction over the polenta patty. Arrange asparagus spears with the tips sticking out around the outside of the polenta, four to a portion. Place the sliced Portabella mushroom on the top center of the polenta, then garnish with the red pepper.