Fried polenta, a humble yet deeply satisfying Italian dish, takes on a luxurious twist with the addition of earthy chanterelle mushrooms. This recipe elevates the simple creamy polenta into a delightful main course, perfect for a cozy weeknight dinner or a sophisticated brunch. The combination of the creamy, slightly crisp polenta and the fragrant, succulent chanterelles creates a symphony of textures and flavors that will tantalize your taste buds. Imagine the rich, buttery aroma filling your kitchen as the mushrooms sauté, their earthy scent intertwining with the comforting scent of polenta.
This recipe showcases the beauty of simple ingredients transformed into something extraordinary. We'll guide you through each step, from cooking the polenta to perfectly sautéing the chanterelles, ensuring a flawless result every time. Ready to experience the magic? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Pan
- Whisk
- Spatula
- Storage container
- Flat-bottomed utensil
- Pallet knife
- Small skillet
Ingredients
- Butter
- Flour: 2 tablespoons
- Milk
- Salt: 3/4 teaspoon
- Water
- Polenta
- Chicken stock
- Fresh Chanterelle Mushrooms
- Garlic cloves
- Extra virgin olive oil
- Dried Rosemary: a pinch
- Mozzarella cheese
- Parmesan cheese
Step-by-Step Instructions
Step 1. Preparing the Polenta
- Weigh out the butter and melt it in a pan.
- Once the butter foams, add 2 tablespoons of flour and stir.
- Reduce heat to four on a scale of 1 to 10. A blonde roux should develop after a few minutes (about 5 minutes).
- Add milk and turn up the heat slightly (milk doesn't need preheating).
- Stir in 3/4 teaspoon of salt.
- Once the mixture thickens, add water. It should thicken quickly.
- Bring to a simmer, then stir in the polenta.
- Reduce heat to two on a scale of 1 to 10. Stir continuously, scraping the bottom of the pan to prevent sticking.
- Let it steam for about a minute, then turn off the heat. Let it cool slightly before transferring to a dish.
- Spoon the polenta into the dish, press it down to create a uniform thickness, and smooth the top.
- Refrigerate for a couple of hours to chill.
Step 2. Sautéing the Mushrooms
- Heat olive oil in a skillet with crushed garlic (for flavoring the oil only; discard garlic later).
- Add chanterelle mushrooms and fry until tender.
- Add a pinch of dried rosemary (optional).
Step 3. Frying the Polenta and Serving
- Cut the chilled polenta into squares.
- Fry the polenta squares in the same pan as the mushrooms, until golden brown.
- Transfer the fried polenta to a platter, grate mozzarella on top, and let it melt from the residual heat.
- Add the chanterelle mushrooms to the polenta. Sprinkle with parmesan cheese.
Read more: Sautéed White Beans with Garlic, Sage & Tomatoes: Easy Side Dish Recipe
Tips
- You can substitute weak chicken stock for water, but it's not traditional and may alter the flavor.
- For a restaurant-style presentation, use ring molds to cut the polenta into uniform shapes. Use scraps for meatballs.
Nutrition
- N/A
FAQs
1. Can I use other types of mushrooms besides chanterelles?
Absolutely! Cremini, shiitake, or oyster mushrooms all work well. Just adjust the cooking time as needed depending on the mushroom type.
2. How do I prevent the polenta from sticking to the pan when frying?
Use a non-stick pan and make sure it's well-oiled before adding the polenta. Work with small portions to avoid overcrowding the pan.
This simple yet elegant recipe proves that sometimes the most satisfying meals come from the most humble ingredients. Enjoy the delightful contrast of textures and the earthy, comforting flavors of fried polenta with mushrooms. Buon appetito!