Creamy Polenta with Balsamic Jus and Wild Mushrooms
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Servings: 4-6
Ingredients
3 cups light chicken broth
2 cups heavy cream
1 cup polenta
3 tablespoons butter
½ cup freshly grated Parmesan and Fontina cheeses
Gray salt and freshly ground black pepper, to taste
Pinch freshly grated nutmeg
Method
Bring broth and cream to a boil in a 3-quart pot. Add salt, pepper and nutmeg.
Whisk in polenta and continue stirring over moderate heat until polenta thickens. Reduce heat to low. Cook, stirring from time to time, for 20 minutes. Stir in butter, then cheese. Serve immediately.
Chef’s Note: I use a 5:1 ratio for creamy soft polenta. If firm or roasted polenta is desired a 3:1 ratio can be used.
Pan-Roasted Wild Mushrooms
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Ingredients
1 ½ pounds assorted wild mushrooms, brushed clean and halved
¼ cup extra virgin olive oil
2 tablespoons finely chopped garlic
1 tablespoon finely chopped thyme
2 tablespoons finely chopped flat-leaf Italian parsley
2 tablespoons sherry vinegar
Gray salt and freshly ground black pepper, to taste
Method
In a large sauté pan, heat the olive oil on medium-high heat until smoking. Add the mushrooms in a single layer. Cook for about 4 to 5 minutes, or until caramelized. Do not move the mushrooms until they have caramelized.
When the mushrooms are caramelized on one side, toss them gently and add the garlic. Continue to sauté until the garlic is lightly browned. Add the thyme and parsley, and stir to incorporate. Pour off any residual oil from the pan. Return the pan to the heat and add the vinegar. Toss to coat the mushrooms.
To Serve:
Toss the mushrooms with a spoonful of the balsamic jus and any remaining fresh herbs.
Spoon 4-6 ounces of polenta onto each plate and scatter the glazed mushrooms all around the plate. Drizzle with more balsamic jus and serve.
Balsamic Jus
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Ingredients
1 pint balsamic vinegar
1 chopped shallot
2 quarts stock
6 peppercorns
2 bay leaves
½ stick sweet butter
Method
Reduce the vinegar with the chopped shallots to a syrup consistency. Add the stock, bay leaves and peppercorns. Reduce to a saucy consistency and top with butter prior to serving.