| Yoakim Bridge
Polenta
with Fontina & Wild Mushrooms
Servings: 8-10 slices
9” spring-form pan,
sprayed with cooking spray
4-6 Quart heavy saucepan
10” sauté pan
8 C. chicken stock: the richer, the
better!
2 C. ground polenta: We use Pheasant Brand.
4 C. coarsely grated Fontina cheese. (Approximately 1 lb)
One cube (8 TBS.) butter (reserve 4 TBS. To sauté
mushrooms)
2 TBS. granulated garlic
1 tsp. ground black pepper
1 tsp. dried thyme
2 C. wild or domestic mushrooms, sliced thin (in the case
of wild mushrooms, roughly chopped). You might wish to reserve
a few beauties to garnish each plate.
In a sauté pan, sauté mushrooms
in butter until just tender. Remove and set aside.
In the large saucepan, bring the chicken stock
and spices to a heavy simmer, slowly add the polenta, stirring
constantly. As polenta begins to thicken, add the butter
and again, very slowly, the grated cheese…always stirring
constantly. This should take approximately 15-20 minutes.
When the polenta is very thick, pour one half of the mixture
into the prepared spring form pan. Add the sautéed
mushrooms, making sure they are evenly distributed over
the polenta. Cover with remaining polenta and let sit at
room temperature until firm. Approximately one hour.
[This can be kept in the refrigerator
for up to three days before serving…tightly covered,
of course!]
To serve: Bring the polenta (covered with
foil) up to serving temperature in the oven…350 degrees
for 30-40 minutes. Remove spring form and slice into serving
size of choice. Ladle hot Summer Tomato Sauce over and garnish
with fresh basil leaf or tiny mushroom. Serve with Yoakim
Bridge Zinfandel…and brace yourself! Life has NEVER
been so good!
Yoakim Bridge Summer Tomato Sauce
2 C. finely minced onion (one large
white)
3 TBS. olive oil
3 cans of 28 ounce peeled cut tomatoes, including juice
1 tsp dried thyme leaves
1 tsp dried Italian seasoning
1 tsp ground black pepper
2-3 TBS. sugar (to taste)
In a heavy 4-quart saucepan, sweat the onions
and garlic in the olive oil over medium heat until translucent.
Add remaining ingredients and simmer uncovered for 45 minutes.
Emulsify with an electric hand blender until thick and somewhat
chunky. Serve warm over the polenta.
We serve this with grilled chicken that has
been rubbed with salt, pepper; dried thyme leaves, granulated
garlic and dried, crushed oregano. Delicious! |
