Polenta Bites With Caramelized Mushrooms
This needs to be served piping hot, have polenta and mushrooms ready to go; as guests arrive. Create a spoonful bite-size bits as needed. What a delicious indulgence! You will need a lot of extra spoons, so if you are serving this to guests - have them ready, as well. Found this on napa style web site. Update:10/09/2006 -- we had this the other night and served it on chinese soup spoons and it worked out great!!
Steps
Cooking the polenta:.
In a medium , heavy pot over high heat bring cream , stock , salt & nutmeg to a boil.
Add polents gradually , whisking constantly.
When mixture thickens , switch to wooden spoon and adjust the heat to maintain a bare simmer.
Cook stirring often , until thick , smooth aand creamy , about 15 minutes.
Add parmesan and stir.
Keep warm over low heat , stirring occasionally.
If polenta gets dry as it sits , stir in 1 / 4 cup of warm stock or cream.
To prepare mushrooms:.
In medium skillet over high heat , heat olive oil.
When oil is hot , sprinkle in mushrooms in a single layer.
Do not stir them !.
Let them sizzle until they have caramelized on the bottom , 2 minutes.
When the bottoms are caramelized toss them once and season with salt and pepper , to taste.
Continue to cook with out stirring for 5 minutes.
Season again , with salt & pepper to taste.
Add butter or margarine or olive oil and add shallots.
Cook for 3 minutes.
Continue to cook until gar.
Ingredients
heavy cream, chicken stock, salt, ground nutmeg, polenta, parmesan cheese, extra virgin olive oil, cremini mushrooms, coarse black pepper, unsalted butter, garlic, shallots, fresh thyme leave, lemon juice, dry white wine, fresh italian parsley