Polenta
Ingredients:
- 4 cups vegetable or chicken stock, preferably homemade
- 1 cup dried polenta
- 1/3 cup freshly grated Pecorino Romano
- 2 tablespoons Ultra Premium Mission Olive Oil
- Salt & freshly ground pepper to taste
Directions:
- Bring the stock to a simmer in a heavy 6+ quart pot.
- Slowly whisk in the polenta.
- Cook on low stirring frequently for approximately 25-30 minutes.
- Remove from heat an stir in the cheese and olive oil.
- Adjust the seasoning with salt and pepper if desired.
Wild Mushroom Ragu
Ingredients:
- 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
- 2 tablespoons Ultra Premium Mission Olive Oil
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup vegetable or chicken stock, preferably homemade
- 2 tablespoons minced flat leaf parsley
- 1/3 cup freshly grated Pecorino Romano
- Sea salt & freshly ground pepper to taste
Directions:
- While the polenta is cooking, heat the extra virgin over medium-high in a large 12″ saute pan.
- Add clean, dry mushrooms to the pan.
- Cook until the mushrooms caramelize and become crusty golden-brown.
- Add the shallot, and saute for two minutes, add the garlic and saute for a minute.
- Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half.
- Add the stock and cook until reduced by half.
- Taste and adjust with salt and fresh pepper if desired.
Truffled Mascarpone
Ingredients:
- 1/2 cup mascarpone
- 1 teaspoon white truffle oil
Directions:
- Stir the truffle oil in to the mascarpone.
Serve the wild mushroom ragu over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.
Serves 4-6
Re-posted from the Veronica Foods blog