Crispy Polenta Cakes With Wild Mushrooms Ragout

Crispy Polenta Cakes With Wild Mushrooms Ragout
Crispy Polenta Cakes With Wild Mushrooms Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    cups water

  • Salt to taste

  • 1

    cup coarse polenta

  • 1/2

    cup grated Parmigiano Reggiano cheese

  • 4

    tablespoons unsalted butter at room temperature

  • Freshly-ground black pepper to taste

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • 2

    garlic cloves minced

  • 2

    teaspoons extra-virgin olive oil

  • 1

    pound mixed fresh wild mushrooms trimmed, sliced

  • 3

    cups chicken stock

  • 1/2

    cup heavy cream

  • 2

    cups all-purpose flour for dusting polenta

  • 1

    cup olive oil for frying

Directions

Bring 6 cups of water and 1 teaspoon salt to a boil. Lower the heat to medium and slowly add the cornmeal in a shower, whisking constantly until the mixture thickens, 3 to 5 minutes. Change to a wooden spoon and continue to simmer, stirring occasionally, until the spoon stands in the polenta, 15 to 25 minutes. Add the Parmigiano and 2 tablespoons of the butter and mix well. Season with salt and pepper. Immediately spread the polenta in a buttered 9- by 9-inch pan. Smooth the top with a rubber spatula and refrigerate. Combine the parsley and garlic and chop together until very fine. In a large skillet, melt the remaining 2 tablespoons butter with the extra virgin olive oil over high heat. Add the wild mushrooms and cook, stirring occasionally, until golden and the mushrooms and liquid has evaporated, 7 to 10 minutes. Remove the mushrooms and set aside. Add the chicken stock, cream, garlic, and parsley to the pan and simmer to reduce by half, 6 to 8 minutes. Season with salt and pepper. Score the polenta into 3- by 4 1/2-inch squares. Halve each square diagonally to make 2 triangles. Remove from the pan and toss the polenta triangles carefully in flour to dust them lightly. Heat 1/2-inch of olive oil until a tiny piece of polenta turns golden on contact, 375 degrees. Add a few of the polenta triangles and cook, turning occasionally, until golden on both sides. Drain on paper towels. To serve, place 2 hot polenta triangles on each plate. Warm the mushroom ragout and spoon over the polenta. Serve immediately. This recipe yields 6 servings.

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