POLENTA (ai Funghi Porhin) WITH MUSHROOMS ENJOY DAN:

       POLENTA (ai Funghi Porchini) WITH MUSHROOMS by CHEF DAN:

                                        (Sabrina brought the mushroom polenta from, Italy)

Serves 4

THE POLENTA:

4 cups water or vegetable broth

2 tablespoons butter

1 teaspoon sea salt

1 cup ai Funghi Porchini Polenta mixed with dried mushrooms

1/4-cup grated Parmigianino- Reggiano

THE RAGOUT:

2 tablespoons butter

1 tablespoon black truffle oil

1 pound sliced assorted mushrooms, such as shitake, cremini, chanterelles or morel

2 shallots, minced

1/2-cup Marsala wine

1/3-cup vegetables broth

 Sea salt and Seasoned Pepper Medley to taste

2 tablespoons fresh snipped chives

DIRECTIONS:

1.   In a sauce pan over medium-high heat bring broth to a boil.

2.   Add butter and salt.

3.   Whisk in half the polenta in a slow steady stream, stirring constantly.

4.   Reduce heat to low and add the remaining polenta in a slow steady stream, whisking constantly about 20 minutes.

5.   Remove from heat and stir in cheese.

6.   Pour into an 8-inch square baking pan lined with aluminum foil and smooth the top, cool slightly, then cover with plastic wrap.

7.   Place in the refrigerate and chill 6 hours or overnight.

8.   In a skillet add butter and black truffle oil over medium-heat until the butter foam subsides.

9.   Add sliced mushrooms and a splash of salt; sauté for 8 minutes.

10.                Add Marsala wine and stir cook about 5 minutes.

11.                Reduce heat to medium-low and add stock and cook 10 minutes.

12.                Remove from heat and set aside.

13.                In a prepared sauté pan over medium-high heat.

14.                Remove polenta from refrigerator and slice into rectangles.

15.                Fry the until the polenta rectangles until crispy and browned.

16.                4-5 minutes each side.

17.                Garnish with chives.

ENJOY DAN:                                              SONG SONGS & PLANT SEEDS!!