POLENTA WITH WHOLE BLACK TRUFFLES MUSHROOMS ENJOY DAN:

POLENTA WITH WHOLE BLACK TRUFFLES MUSHROOMS by CHEF DAN:

Serves:

POLENTA:

1 cup course cornmeal

4 cups vegetarian stock

2 tablespoons butter

1 garlic cloves, smashed

3 tablespoons Parmesan cheese

1/4-teaspoon sea salt

INGREDIENTS:

2 whole black fresh thinly sliced truffles mushrooms from Greece

2 shallots, minced

12 crimini mushrooms, sliced

1/2-cup Marsala wine

1/3cup vegetarian broth

2 spring fresh rosemary

Sea salt and Seasoned Pepper Medley to taste

2 tablespoon black truffle oil

1 tablespoon fresh parsley, finely chopped

DIRECTIONS:

1.   In a sauce pan over medium-low heat bring stock to a boil.

2.   Add butter and salt.

3.    Whisk in the polenta in a slow steam, stirring constantly.

4.   Heat over medium-low for 3 minutes.

5.   Cover and simmer for another 20 minutes, if gets to thick add water.

6.   Stir in Parmesan just before serving.

7.    Heat oil in a skillet over medium-high heat and when sizzling.

8.   Add shallot and sauté for 3 minutes.

9.   Reduce heat to medium; add Truffle sliced mushrooms and crimini mushrooms.

10.                Slowly pour in Marsala wine, rosemary and S. &.P.

11.                Cook for 1 minute then and broth.

12.                Simmer for 10 minutes or until most of the liquid has evaporated.

13.                Drizzle with truffle oil and serve immediately.

14.                Top with fresh polenta and parsley.

ENJOY DAN:                                                               BON-APPETITE!!