So, here is the final version of the polenta that was started the previous day. With the type of poultry and meat dishes that I usually prepare, the crispy polenta seems as though it would work better. Plus with only my wife and I for dinner, and entire batch of the basic polenta will go for at least two entire meals.
This polenta was perfect. The texture was crunchy from searing in the oil, it was perfectly warm from baking in the oven and the chanterelles and cream sauce was to die for!
Recipe Source – Bistro Cooking at Home
Ingredients:
1 recipe Basic Polenta
About 9 tablespoons unsalted butter, 5 of them softened
1 cup shredded Asiago cheese
About ¼ cup vegetable oil
1 pound chanterelles, cleaned and cut into 1-inch pieces
Kosher salt
4 medium shallots, thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon chooped fresh thyme
½ cup dry white wine
½ cup mushroom stock or chicken broth
1 cup heavy cream
1 to 2 tablespoons chooped fresh parsley
Freshly ground black pepper
Directions:
1. Cook the Basic Polenta as directed in the linked recipe above. Add the 5 tablespoons softened butter and ½ cup of the Asiago cheese and stir to combine. Pour the polenta into a sided baking pan or dish that measures about 13x9x2 inches and let it cool. Cover and refrigerate for at least 6 hours or overnight.
2. Heat the oven to 425 degrees F. Turn the polenta out onto a cutting board and cut it into six 4-inch squares and then in half to form triangles. Heat the vegetable oil in a large, ovenproof saute pan over high heat. Add the chilled polenta, with the less smooth side down, and sear until browned, about 5 minutes, adjusting the heat to prevent burning. (You may need to do this in two pans or in batches depending on the size of the pan.) Turn the polenta over and put the pan in the oven to cook the polenta until warmed through, 15 to 20 minutes.
3. Meanwhile, in a large saute pan, heat about 4 tablespoons of the butter over medium-high heat until it starts bubbling. Add the chanterelles, season amply with salt, and sear them, without moving them, until well browned on one side, 5 to 7 minutes. Lower the heat to medium. Add the shallots, garlic, and thyme, and cook for a few minutes until fragrant. Add the white wine and stock, stirring to get up any of the browned bits stuck to the bottom of the pan. Let the chanterelles bubble in the liquid until they are tender and much of the liquid has evaporated, about 10 minutes. Add the cream and bring to a boil. Lower the heat and let the cream bubble for 3 to 4 minutes. Add the chopped parsley and season with more salt, if needed, and some pepper. Divide the mushrooms among your plates and then place the polenta triangles on top.
andhebakes 