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Polenta Bites with Caramelized Mushrooms (Michael Chiarello) Recipe

Polenta Bites with Caramelized Mushrooms (Michael Chiarello) Recipe

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Polenta Bites with Caramelized Mushrooms (Michael Chiarello)

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Ingredients:

Serving

3 cups heavy cream
2 cups chicken stock
1 tsp finely ground sea salt
1/2 tsp freshly ground nutmeg
1 cup polenta
1 cup freshly grated parmesan , plus more for garnish
3 tbsp extra-virgin olive oil
1/2 lb button or cremini mushrooms, cut into quarters
finely ground salt
freshly ground black pepper
2 tbsp unsalted butter
1 tbsp minced garlic
1 tsp finely chopped fresh thyme leaves
2 tbsp fresh lemon juice
3/4 cup dry white wine
2 tbsp finely chopped italian parsley leaves

Directions:

Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.
Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	60.71 Kcal (254 kJ)
Calories from fat	42.72 Kcal
		% Daily Value*
Total Fat	4.75g	7%
Cholesterol	13.13mg	4%
Sodium	97.8mg	4%
Potassium	46.31mg	1%
Total Carbs	2.6g	1%
Sugars	0.27g	1%
Dietary Fiber	0.16g	1%
Protein	1.54g	3%
Vitamin C	0.6mg	1%
Vitamin A	0.1mg	3%
Iron	6.5mg	36%
Calcium	33.9mg	3%

Amount Per 100 g
Calories	177.86 Kcal (745 kJ)
Calories from fat	125.15 Kcal
		% Daily Value*
Total Fat	13.91g	7%
Cholesterol	38.47mg	4%
Sodium	286.5mg	4%
Potassium	135.65mg	1%
Total Carbs	7.63g	1%
Sugars	0.81g	1%
Dietary Fiber	0.46g	1%
Protein	4.51g	3%
Vitamin C	1.7mg	1%
Vitamin A	0.3mg	3%
Iron	19.1mg	36%
Calcium	99.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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