13069 Serves 8 Wed Aug 06 08:21:12 -0700 2008 Tue Feb 03 06:53:28 -0800 2009 Licensed http://www.chow.com/recipes/13069 Tue, 03 Feb 2009 14:53:28 GMT This rich sauce of wild porcini mushrooms is traditionally served on toast points in the Veneto and Friuli, but the use of grilled polenta as a base adds another dimension. The original recipe calls for fresh porcini, which are available occasionally in specialty markets in the United States (or via the Internet). This recipe uses dried porcini (available year round) enhanced with crimini mushrooms and comes very close to duplicating the original recipe. The polenta may be served soft, pan-fried, or grilled, but grilling will give the best flavor.

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Bring the water, the chicken stock, and the salt to a boil in a heavy-bottomed pot. Gradually whisk in the cornmeal in a steady stream, stirring constantly to avoid lumps.

Cook the polenta over medium-low heat, stirring occasionally, in a circular motion with a large wooden spoon, for about 1 hour. When the polenta begins to draw away from the sides of the pot as it is stirred, it is done.

Remove from the heat and add the butter, stirring to incorporate. Season with salt and white pepper. Turn out the polenta onto a baking pan lined with lightly greased parchment paper, spreading the polenta to about ½ inch [1 cm] thickness. An alternative method is to use a lined and greased loaf pan and cut ½-inch [1-cm] slices later.

Allow the polenta to cool to room temperature. Cover with plastic film and refrigerate. Allow to set, refrigerated, overnight. Cut into 2-inch [5-cm] squares.

Sauté the shallot and garlic lightly in the butter. Deglaze with brandy or Cognac. Add the stock, demi-glace, and reserved soaking liquid. Bring to a boil and reduce by half. Add the porcini and crimini mushrooms and simmer 3 to 5 minutes.

Add the cream and lemon zest. Reduce the sauce until thickened. Add half of the parsley and adjust the seasoning with salt and white pepper.

Brush the polenta squares with olive oil and grill to warm and sear grill marks on the surface. Reserve warm until service.

Place a grilled portion of polenta on a serving plate and top with ¼ cup [60 mL] of mushroom sauce. Serve hot. Garnish with the remaining chopped parsley.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2½ cups [600 mL] water

]]> 2 cups [480 mL] chicken stock

]]> ½ tablespoon [8 mL] sea salt

]]> 1¾ cups [420 mL] stone-ground cornmeal

]]> 2 tablespoons [30 mL] unsalted butter, cut into pieces

]]> Salt and white pepper to taste

]]> Olive oil, for grilling

]]> 1 large shallot, minced

]]> 2 garlic cloves, minced

]]> 1 tablespoon [15 mL] unsalted butter

]]> 1 tablespoon [15 mL] brandy or Cognac

]]> ¼ cup [60 mL] chicken stock

]]> ¼ cup [60 mL] demi-glace

]]> ½ cup [120 mL] dried porcini, soaked 30 minutes in hot stock and strained through a fine sieve or paper coffee filter, reserving the liquid

]]> 12 ounces [340 g] crimini or wild mushrooms, cleaned and thinly sliced

]]> ¼ cup [60 mL] heavy cream

]]> ½ teaspoon [3 mL] grated lemon zest

]]> 2 tablespoons [30 mL] fresh parsley, minced

]]> Salt and white pepper to taste

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