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September 12, 2014 / Chris Blum

Mushrooms and Polenta

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Another winner from Polenta. I made a few minor changes, more herbs, truffle cheese and truffle salt. This is amazing luxurious comfort food.

Ingredients:
2 TBSP olive oil
4 c mixed mushrooms, cleaned
2 garlic cloves, crushed
3 TBSP tarragon, chopped
3 TBSP thyme, chopped
3 TBSP truffle oil
Salt and pepper
3 c water
1 c polenta
3 oz Parmesan, grated
2 tsp rosemary, chopped
4 oz truffle cheese or Taleggio, grated

In a frying pan, heat half the oil. When it is very hot, fry half the mushrooms – try not to move them much so you get golden-brown patches on their surface. Remove from the pan, reheat the remaining oil and repeat with the rest of the mushrooms. Off the heat, return all the mushrooms to the pan, add the garlic, tarragon, thyme and truffle oil, season, and keep warm.

Preheat the broiler.

In a large microwave safe bowl lid, stir together water and polenta. Microwave in 5 min intervals until smooth and creamy, adding more water it it starts to get to stiff. It usually takes about 20 – 25 minutes.

When the polenta is ready, stir in the Parmesan and rosemary and season. Pile on to an ovenproof serving dish and top with taleggio. Place under broiler until the cheese bubbles, remove, top with the mushrooms and their juices.

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