Tag Archives: polenta

Creamy Polenta

This is  good, basic polenta recipe. You can substitute cream cheese for parmesan if you like. (Barrett, I don’t want to hear it about putting cream cheese in everything. The recipe said I could. And you’re not my real Dad anyway.)

1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 tbsp butter
pinch sea salt

  1. In a large saucepan bring the chicken stock to a slow simmer.
  2. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering.
  3. Stir in the cream, Parmesan, butter, and salt. Serve with Mushroom Ragout or other topping of choice.

Polenta Recipe taken from m’boy Tyler Florence. The cream cheese is a suggestion from Hungry Memphis.

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Filed under Side dishes

Mushroom Ragout over Creamy Polenta

I have never tasted this one, but I love mushrooms and The Chef billed this recipe as “insane.” I’m assuming he means “insanely good” rather than Charlie Sheen insane, however I would totally enjoy it either way.

BTdubs, “ragout” just means “main dish stew.” The French always manage to make things sound so complicated.

1 cup shallots, halved and thinly sliced
3 garlic cloves, minced
4 tbsp olive oil
2 8 oz pkgs sliced baby portabello mushrooms (you can use button also if you prefer)
2 3.5 oz pkgs fresh shiitake mushrooms, stemmed and sliced
1 ⁄2 cup port wine
1 cup chicken broth
1 ⁄4 cup fresh flat-leaf parsley, chopped
4 tbsp butter
11⁄2 tbsp fresh thyme leaves
3 ⁄4 tsp salt
1 ⁄2 tsp pepper
freshly shaved Parmesan cheese
fresh thyme sprigs for garnish
Creamy Polenta

  1. Sauté shallots and garlic in hot oil in a large skillet over medium heat for 2 minutes.
  2. Increase heat to medium-high, add mushrooms, and cook, stirring constantly, 4 to 5 minutes. Stir in wine; cook 2 minutes.
  3. Stir in broth and next 5 ingredients. Reduce heat to low, and simmer 5 minutes or until slightly thickened.
  4. Serve over Creamy Polenta with shaved Parmesan cheese. Garnish with thyme sprigs if desired.


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Filed under French food, Main Course, Soups, Veggies