A version of this recipe was a real crowd pleaser at the Susan G. Komen event I co-hosted recently. Prepare polenta and then either bake or saute and top with the mushroom duxelle.
Polenta with Wild Mushroom Duxelle
For the Polenta
- 6 c Water
- 1 c Coarse corn meal
- 1/2 c Grated Parmigiano Reggiano
- 4 Tbsp Unsalted butter, room temperature
- Freshly ground black pepper and kosher salt
For the Mushroom Duxelle
- 8 oz mix of wild mushrooms
- 2 tbsp olive oil
- 1/2 cup yellow onion, chopped fine
- 1-2 cloves garlic, minced
- 2 Tbsp white wine
- 1/4 cup half and half
- Salt and pepper to taste
To Make the Polenta:
- 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.
- Score the polenta into 3 by 4 1/2- inch squares; serve as is or halve each square diagonally to make 2 triangles. To bake, To saute, remove from the pan and toss the polenta carefully in flour to dust them lightly. Heat 1/2- inch of olive oil til hot; approximately 375 degrees. Add a few of the polenta and cook, turning occasionally, until golden on both sides. Drain on paper towels.
To Make the Mushroom Duxelle:
- Saute mushrooms in olive oil for 5 minutes over medium heat. Add onions and garlic and saute for another 5 minutes. Add remaining ingredients and adjust amounts to taste. Saute on low uncovered until all moisture has evaporated. Add half and half or cream and simmer until reduced and thickened; 2-4 minutes.
- To serve, place warm polenta on each plate.Top polenta with warm mushroom mixture and serve immediately; keep heated in heated serving dish.
This is also great served on toast points as an appetizer or with eggs for brunch. For dinner, try on top of some angel hair pasta!
This dish was fabulous served with Estancia Pinot Noir.