| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Water |
| 2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1 |
c |
Polenta |
| 2 |
|
Cloves garlic, minced |
| 2 |
tb |
Butter |
| 2 |
tb |
Freahly grated Parmesan |
| 1/2 |
c |
Fontina cheese,diced small |
| 1/2 |
c |
Mascarpone cheese |
|
|
Freshly ground black pepper, to taste |
| 1 |
oz |
Dried porcini mushrooms (the less expensive kind do well, also) |
| 1 |
c |
Hot water |
| 2 |
c |
Stock |
| 2 |
tb |
Butter |
| 4 |
tb |
Flour |
| 2 |
|
Cloves garlic, crushed |
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Fresh morel or white mushrooms |
| 1/4 |
c |
Dry white wine |
|
|
Salt and pepper to taste |
INSTRUCTIONS
MUSHROOM SAUCE
this is the last installment of the polenta recipes as found in The Frugal
Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:>
In a 3 to 4-quart (preferably)heavy bottomed pot heat the water, milk, and
salt to a simmer. Add the polenta and garlic and simmer, covered, for 30
minutes, stirring regularly. Stir in the cheeses and black pepper to taste.
Serve as it is, soft and warm or pack into a greased mold and chill until
firm. Slice and pan-fry.
With Porcini Sauce: Serve small dishes of the above, with the following
Mushroom Sauce:
Soak the porcini in 1 cup hot water for 45 minutes. Heat the stock in a
small saucepan, Heat a small frying pan and cook the butter and flour
together to form a roux. Whisk the roux into the hot stock and simmer and
stir until smooth and slightly thickened. Return the frying pan to the
burner and add garlic and oil. Drain and chop the porcini and saute in oil
with the morels (or meadow) mushrooms, cover, and sweat. Deglaze the pan
with wine and add to the sauce. Simmer for 5 minutes. Salt and pepper to
taste. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or
Julie Caler <petec@cy-net.net> on Apr 27, 1997
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