Method

Polenta: Bring chicken broth to a boil in a medium saucepan over medium high heat. Using a whisk, gradually add cornmeal to broth. Reduce heat to medium low. Continue whisking until mixture becomes very thick, 4-5 minutes. Once removed from heat, add 3/4 cup Parmesan cheese, butter, shallots, garlic, salt and pepper to taste then stir to combine. Pour mixture into a shallow baking dish, or baking tray, with low edges. Smooth to about 1/2 inch thickness. Cover and cool until firm, a couple hours or overnight. Cut chilled polenta into squares about 2 X 3. Place squares on foil covered, and sprayed, baking sheet. Brush tops lightly with olive oil. Place in a 400 degree oven until they get a slight golden color, about 8 minutes. Add 1/2 tablespoon butter to a saucepan. Chop lower halves of 8 scallions, including white portions. Add cut scallions and chopped mushrooms to saucepan. Cook on medium high heat for 5-6 minutes. Add wine to pan and cook another 3-4 minutes until most liquid is gone. Lower heat and add sour cream, heavy cream and 1 tablespoon parsley. Stir over low heat until combined then add salt and pepper to taste. To serve, place two baked polenta squares on each plate. Top with a generous portion of mushroom sauce. Grate remainder of Parmesan cheese over each serving and garnish with remaining parsley.

Notes: Could be served as a starting course, side dish or a main dish in a larger serving.

Number of Servings: 6

Submitted by: sullette ( See all of sullette Recipes )

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