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Soft Polenta with Mushrooms and Fontina Fonduta MARIO BATALI

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Mario’s Soft Polenta with Mushrooms and Fontina Fonduta hits the spot!

ingredients
SOFT POLENTA WITH MUSHROOMS AND FONTINA FONDUTA
Sauteed Mushrooms :
2 tablespoons olive oil
1 tablespoon thyme leaves (chopped)
1/2 bunch scallions (thinly sliced, divided)
1 container cremini mushrooms (stem trimmed, some sliced and some whole, 16 ounces)
1 container shiitake mushrooms (stem removed, thinly sliced, 16 ounces)
2 tablespoons tarragon (roughly chopped)
Kosher salt and freshly ground black pepper (to taste)
FONTINA FONDUTA:
6 ounces fontina cheese (grated)
3/4 cup heavy cream
1 egg yolk
1/4 cup Parmigiano-Reggiano
Kosher salt and freshly ground black pepper (to taste)
SOFT POLENTA:
4 cups hot water
2 tablespoons honey
1 tablespoon thyme leaves (chopped)
1 cup quick-cooking polenta
Kosher salt (to taste)

directions
For the Sauteed Mushrooms: Heat a large saute pan over medium-high heat and add the olive oil. Add thyme and cook for a minute. Add half of the scallions and mushrooms and cook until tender, about 6-7 minutes. Add the scallions, season with salt and pepper and cook for another 2-3 minutes. Add tarragon and remaining scallions and stir to combine.
For the Fontina Fonduta: Heat the heavy cream in a saucepan over medium heat. Remove from the heat and add the grated fontina, mixing until smooth, then season with salt and pepper. Whisk in the egg yolk and Parmigiano.
For the Polenta: In a medium saucepan add water, honey, thyme, season with salt and bring to a boil. Add the polenta whisking to combine and bring to a boil. Continue whisking until the mixture has thickened, about 6-7 minutes. Remove from heat and add more water if necessary to thin polenta to desired consistency.
To Serve: On a platter pour the polenta. Top with the sauteed mushrooms and fontina fonduta.
Tip: Keep cooked polenta warm over a double boiler until ready to serve. If the polenta becomes too thick, add more boiling water and whisk to combine until desired consistency.

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