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Polenta with Mushrooms, Roasted Garlic and Rosemary

5 star rating
 

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Submitted by: Kim B.1119624

 

Dried porcini mushrooms are rehydrated, chopped, and combined with cooked polenta, roasted garlic, fresh rosemary, parmesan cheese and whipping cream.
 

Ingredients

  • 1/2 cup dried porcini mushrooms
  • 1 cup boiling water
  • Chicken stock or broth plus strained porcini water
  • 1 cup polenta
  • 1 whole bulb garlic, roasted and pulp removed from skin
  • 1 teaspoon fresh chopped rosemary
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon unsalted butter
  • Salt and pepper, to taste

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Method

Place porcini mushrooms in a small bowl and pour boiling water over them. Cover and let steep for 15 minutes. Strain in a strainer lined with coffee filter into a four cup liquid measuring cup. Rinse mushroom under water to remove any remaining dirt. Coarsely chop and set aside. Discard filter; add enough chicken broth to the mushroom water to make 3 1/2 cups liquid. Pour liquid into a large saucepan; bring to a boil. Slowly whisk in the polenta. When the polenta bubbles, stir constantly until it starts to thicken, about 5 minutes. Continue stirring and add roasted garlic, rosemary and mushrooms. Continue to stir until the mixture becomes very thick, and the polenta is softened and creamy. Stir in the cream, butter, parmesan cheese, salt and pepper. Stir for 2 minutes more. Garnish with additional Parmesan cheese and a sprig of rosemary.

 

Notes:

 

Number of Servings: 4-6

 

Submitted by: Kim B.1119624 ()

 

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