French Market Recipe 2023 39
Polenta parmigiano avec porcinis
Polenta with Parmigiano and porciniIngredients for 4 servings main course
Polenta parmigiano avec porcinis
Polenta with Parmigiano and porciniIngredients for 4 servings main course
- 250g fresh mushrooms (Porcinis or Portabellini)
- 2 cloves garlic, thinly sliced
- 2 tsp chopped thyme
- 15g dried porcini, seeped in warm water for 20 min, and roughly chopped, retain soaking liquid
- 1 cup creme fraiche
- 1/4 cup chopped parsley
- Zest of 1/2 lemon
- Olive oil
- 50g baby spinach, washed and dried
- 1 cup polenta
- 2 cups milk
- 2 cups water
- 3 tb butter
- 100g grated Parmigiano Reggiano from the French market shop
- 1 tsp salt
Directions
- Bring milk, water and salt to boil
- Stir in polenta briskly and turn heat down to simmer
- Cover and cook on low heat for 30 minutes, stirring every 5 minutes
- Stir in butter and parmigiano and check seasoning
- Brush dust off mushrooms, trim dried edge off the foot
- Slice mushrooms into large pieces
- Heat olive oil in a heavy based pan and add sliced garlic and chopped thyme, lightly fry until just golden
- Add fresh mushrooms and cook until golden brown and excess liquid has evaporated
- Add rehydrated porcini, porcini liquid, creme fraiche and cook until sauce thickens about 5 minutes
- Stir in baby spinach and cook until just wilted (limp), about 1 minute
- Add parsley and lemon zest to mushroom sauce and check for seasoning
Serve mushrooms and spinach on top of warm polenta paired with a glass of Pernand Vergelesses Chardonnay from Burgundy, available at the French Market shop.
Bon Appétit