I made the Mushroom and Herb Polenta a couple of days ago when having friends over for dinner and I am still dreaming about it. Not only was it incredibly beautiful, the taste of the herbs, cheeses, polenta and mushrooms on my palate were amazing. Seriously amazing, wicked amazing, like 'last meal request' amazing.
I decided to use Cremini, Baby Bellas and Shiitake mushrooms mostly because I love their flavor. Consider using at least two but no more than three different kinds of mushrooms when you make this recipe (because yes more can sometimes be better).
The mushrooms are cooked in two batches. Heat two tablespoons of extra-virgin olive oil in a large frying pan. Add half of the mushrooms are sauté until they reach the 'just cooked' stage (approximately 3-4 minutes). Rather than stirring the mushrooms constantly while cooking, allow the mushrooms to develop some golden spots on them. When finished cooking, transfer the mushrooms to a bowl. Heat the remaining two tablespoons of extra-virgin olive oil and sauté the second batch of mushrooms. Transfer them to the bowl and stir in the chopped rosemary, thyme, tarragon, white truffle oil, minced garlic, as well as salt and pepper to taste. Keep the mushrooms warm or at room temperature while you cook the polenta. Ottolenghi's recipe called for adding one tablespoon of truffle oil to the mushrooms, however, for my palate I felt it would dominate the taste of mushrooms. Instead I used one teaspoon as well used the more delicate white truffle oil instead of the black truffle oil. Note: Alternately use 1/4 teaspoon of white truffle salt instead of white truffle oil.
This recipe uses two kinds of cheese: Parmigiano-Reggiano and Taleggio. The Parmigiano-Reggiano cheese is finely grated and added to the cooked polenta, while the Taleggio is thinly sliced and melted on top of the cooked polenta. Taleggio is a semi-soft cow's milk Italian cheese having a thin curst and strong aroma but with both a mild tangy fruit and buttery flavor. Whole Foods generally carries this cheese, however, if you absolutely cannot find it, Fontina cheese could be substituted.
Instant polenta works incredibly well in this dish. There really is no need to use the polenta requiring a much longer cooking time. After bringing the vegetable stock to a boil, the instant polenta is slowly added (stir constantly). into boiling vegetable stock. Reduce the heat to simmer and continue cooking until the polenta begins to leave the sides of the pan, yet still has a very creamy consistency. When it reaches this consistency, remove from the heat and immediately stir in the grated Parmigiano-Reggiano cheese, butter, one teaspoon of freshly chopped rosemary as well as some salt and pepper to taste. Pour and spread the polenta onto a heatproof dish, one that can stand up to the heat of 450 degrees (F).
I wanted to serve the polenta on a wooden board (because it's all about presentation, right?) but I did not want to have the wood burn or worse yet, cause a fire. I had soaked the wooden board for less than 30 minutes and did not cover the bottom or sides. Next time, I will soak the board for at least an hour and cover the bottom and sides with aluminum foil to prevent charring on the wooden board.
Once the slices of Taleggio cheese are placed on the polenta, place in the oven (450 degrees F instead of the broiler setting) until the cheese melts and slightly bubbles (about two minutes). Remove the polenta from the oven and spoon over the mushrooms along with any remaining juice. Return the polenta back to the oven until the mushrooms are heated through (another 1 to 2 minutes). Serve immediately.
Mushroom and Herb Polenta (slight adaptation to the Mushroom and Herb Polenta recipe from "Plenty: Vibrant Recipes from London's Ottolenghi")
Serves 6-8
Ingredients
4 Tablespoons extra-virgin olive oil, divided
4 cups large mixed mushrooms, halved (recommend mixture of Cremini, Baby Bellas and Shiitake mushrooms)
2 to 3 garlic cloves, minced
1 Tablespoon finely chopped tarragon
1 Tablespoon finely chopped thyme
1 Tablespoon finely chopped rosemary and 1 teaspoon finely chopped rosemary (divided)
1 teaspoon white truffle oil (or 1/4 teaspoon white truffle salt)
2 1/4 cups vegetable stock
1/2 cup instant polenta
3 ounces Parmigiano-Reggiano, freshly grated
2 1/2 Tablespoons unsalted butter, room temperature
4 ounces Taleggio cheese (rind removed) cut into 1/4 to 3/8 inch slices (if absolutely unable to find Taleggio, use Fontina cheese instead)
Kosher Salt and black pepper
Directions
1. Heat 2 Tablespoons olive oil in large frying pan over medium-high heat. When oil is hot, add half of the mushroom and cook for a few minutes or until just cooked. Do not overly stir as you want the mushrooms to get golden brown patches. Remove cooked mushrooms and set aside
2. Add remaining 2 Tablespoons olive oil in pan and cook remaining mushrooms
3. Remove frying pan from heat and combine both batches of cooked mushrooms into the pan. Stir in the chopped garlic, tarragon, thyme, rosemary, truffle oil, salt and pepper. Cover to keep warm.
4. Bring vegetable stock to a boil in medium sized saucepan. Slowly stir in the polenta and reduce heat to simmer and cook, stirring constantly with a wooden spoon. Cooking time for the instant polenta is no more than 5 minutes. The polenta is ready when it leaves the sides of the pan but is still creamy.
5. Off the heat, add the butter, 1 teaspoon chopped rosemary, Parmigiano-Reggiano, salt and pepper to the cooked polenta.
6. Preheat the oven to 450 degrees (F).
7. Spread the polenta over a heatproof dish and top with the Tallegio cheese. Place in a preheated oven for approximately 2 to 3 minute or until cheese begins to melt. Remove from oven.
8. Spread cooked mushrooms and all of their juices over the polenta. Return to the oven and bake for approximately 1 to 2 minutes to warm up mushrooms.
9. Serve immediately.
Notes: (1) Lesson learned: If using a wooden board, soak for at least an hour before cooking and cover bottom and sides with aluminum foil to prevent charring. (2) If possible find a platter that can withstand extremely high temperatures.
If I have learned anything in the past year it is 'get over the fear of cooking with unfamiliar ingredients'. Being a somewhat competitive person (although the older I get the less intense this competitiveness is), I have been known to be reluctant making recipes that I wasn't exactly sure how they would turn out. My fears were grounded both in the failure to make something look and taste 'perfect' the first time as well as in not having a sense of the flavors or finished look of the recipe. There are times when I look at a recipe and think, this is too complicated, I can't make this. But if I am honest with myself, what I am really saying is 'I don't want to make this'. That way of thinking can be limiting when approaching cooking or pretty much everything else. That also includes our perceptions of simple and complicated, recognizing of course that what seems simple for one person may seem complicated for another and vice versa.
There are things I used to think were complicated or too difficult, that I now think are simple or at least easier. Why? Mostly because I invested the time and energy as well as wasn't willing to give up. I realize (but don't always acknowledge) that our perceptions can sometimes hold us hostage, hold us back. Whether it's polenta or a friendship, we won't know if or how it will turn out, unless we try. For some of us, that means trying a little harder or trying again or trying differently. Now that I have finally changed my perception of instant polenta, there are a few other perceptions I need to change as well. Whether changing those perceptions is easy or difficult shouldn't matter because I, in the spirit of the Nike motto, 'just need to do it'. What about you? Any fears or perceptions you would like to or are willing to change? Remember the words of wisdom 'nothing changes unless we do'? Well those words would be true.
