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Savoir-faire

Autumn Delights: Stoneground Polenta with Wild Picked Mushrooms

Right from her host’s farm, Marissia takes us on a farm-to-table culinary experience. With views of the mill and forest, we see how polenta is ground using a traditional stone mill and prepared with wild picked mushrooms in a cozy farm-house kitchen. The soothing montage transports us to slow-food life, a bucolic feast for the belly as well as the eyes.

{Recipe makes for two}

Ingredients for the polenta:

300g polenta
tsp salt
4 tbsp butter
2 tbsp of grated parmesan

For the mushrooms:

6 tbsp of butter
1 clove of chopped garlic
1-2 tsp of fresh thyme
300g of fresh mushrooms, chopped
1-2 tbsp of balsamic vinegar
2-3 tbsp of cream
1 tbsp of olive oil

  • Bring 1200 ml of salted water to a simmer in saucepan over med-high heat
  • For polenta, pour cornmeal slowly into the liquid always stirring
  • Turn heat to low, cooking for approximately 45 minutes always stirring
  • Add butter and Parmesan to taste
  • For mushrooms, melt 3 tbsp of butter in over high heat until melted
  • Add garlic and cook until it sizzles but do not let brown
  • Add mushrooms and thyme, sauté approx. 4 minutes
  • Salt to taste
  • Keep mushroom stock in pan and allow to reduce
  • Turn heat to med-low and add remaining butter, stirring
  • Follow with balsamic vinegar, cream and olive oil
  • Allow to thicken, taste for seasoning, then remove from heat
  • Put polenta in warmed bowl, top with mushroom sauce and serve

Bon appétit !

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