SEASON PREMIERE TUESDAY SEPT 5 1e|12c|p

Soft Polenta with Mushrooms and Fontina Fonduta

Mario Batali
|
Servings: 4 - 6
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moderate
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15 to 30 min

Mario's Soft Polenta with Mushrooms and Fontina Fonduta hits the spot!


  • Ingredients
  • step-by-step directions
Ingredients
Soft Polenta with Mushrooms and Fontina Fonduta
  • Sauteed Mushrooms :
  • 2 tablespoons olive oil
  • 1 tablespoon thyme leaves (chopped)
  • 1/2 bunch scallions (thinly sliced, divided)
  • 1 container cremini mushrooms (stem trimmed, some sliced and some whole, 16 ounces)
  • 1 container shiitake mushrooms (stem removed, thinly sliced, 16 ounces)
  • 2 tablespoons tarragon (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
Fontina Fonduta:
  • 6 ounces fontina cheese (grated)
  • 3/4 cup heavy cream
  • 1 egg yolk
  • 1/4 cup Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper (to taste)
Soft Polenta:
  • 4 cups hot water
  • 2 tablespoons honey
  • 1 tablespoon thyme leaves (chopped)
  • 1 cup quick-cooking polenta
  • Kosher salt (to taste)
Directions
  • For the Sauteed Mushrooms: Heat a large saute pan over medium-high heat and add the olive oil. Add thyme and cook for a minute. Add half of the scallions and mushrooms and cook until tender, about 6-7 minutes. Add the scallions, season with salt and pepper and cook for another 2-3 minutes. Add tarragon and remaining scallions and stir to combine.
  • For the Fontina Fonduta: Heat the heavy cream in a saucepan over medium heat. Remove from the heat and add the grated fontina, mixing until smooth, then season with salt and pepper. Whisk in the egg yolk and Parmigiano.
  • For the Polenta: In a medium saucepan add water, honey, thyme, season with salt and bring to a boil. Add the polenta whisking to combine and bring to a boil. Continue whisking until the mixture has thickened, about 6-7 minutes. Remove from heat and add more water if necessary to thin polenta to desired consistency.
  • To Serve: On a platter pour the polenta. Top with the sauteed mushrooms and fontina fonduta.
  • Tip: Keep cooked polenta warm over a double boiler until ready to serve. If the polenta becomes too thick, add more boiling water and whisk to combine until desired consistency.

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