Dana Treat – Treat Yourself

Faux Pas

Posted October 5, 2010

Mushroom and Herb Polenta
Adapted from Plenty
Serves 4

The recipe instructs you to add truffle oil to the pre-formed polenta but I was out so I left it out.  I opted to pour my polenta out free-form on a sheet of parchment paper for a more rustic look, but you can also pour it into a oven-proof pan sprayed with a little non-stick spray.

3 tbsp. olive oil
1 pounds mushrooms, very large ones halved
2 garlic cloves, minced
1 tbsp. chopped tarragon
1 tbsp. chopped thyme
3 cups water or vegetable stock
1 tsp. salt
¾ cups coarse cornmeal
¼ tsp. pepper
2 tbsp. unsalted butter
½ cup grated Parmesan cheese
1 tbsp. chopped rosemary
3 ounces Taleggio cheese, rind removed, cut into very thin slices

Heat half the oil in a large frying pan over medium-high heat.  Once hot, add half the mushrooms and fry until they are cooked through and brown in spots, about 8 minutes.  Try not to move them around too much.  Remove from the pan, add the other half of the oil and repeat with the rest of the mushrooms.  Off the heat, return all the mushrooms to the pan and add the garlic, tarragon, thyme and a large pinch of salt and a few grinds of pepper.

Line a medium-sized baking sheet with parchment paper.  Bring the water to a boil in a large saucepan.  Add the salt, then vigorously whisk in the cornmeal.  Bring it back to a boil, stirring all the while, then reduce the heat as low as it will go.  Cover the pan.  Stir every 5 minutes or so until the polenta is smooth, about 20 minutes all together.  Add the butter, Parmesan cheese, rosemary, a good pinch of salt, and a few grinds of pepper.  Spread the polenta over the parchment paper and allow it to cool and firm up, at least 30 minutes.

Preheat oven to 425ºF.  Top the polenta with Taleggio and place in the oven until the cheese is melted and starting to bubble, about 5 minutes.  Remove and top with the mushrooms then return to the oven just warm for a minute or two.

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