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As promised, I’m back with a couple more recipes from Kiva employees.
Robin, one of our talented chefs, made us a sample of the following recipe today that amazed all who tasted it. This is a recipe that should be read all the way through, so you can familiarize yourself with the details and the length of preparation before you try it. Without further ado, I present this gem:
Robin’s Polenta Wedges with Chanterelle Mushroom Ragout
- 1 c polenta (corn grits)
- 3 c water (for added flavor use chicken or vegetable stock)
- 1 teaspoon Kosher salt
- 1/3 teaspoon white pepper
- 1-1/2 Tablespoons unsalted butter
- 1/2 c grated Parmesan cheese
- 2 Tablespoons olive oil
Chanterelle Mushroom Ragout
- 2 c chanterelle mushrooms, cleaned and pulled by hand into strips
- 1/4 c minced shallots
- 1/3 c chopped parsley
- 1/2 c Marsala wine
- 3 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- Salt and pepper to taste
For Polenta wedges: In saucepot, bring 3 c of water or stock to a boil. Add 1 cup polenta. Turn heat to low. Stir the polenta constantly until grits are creamy, then add 3 Tablespoons of butter, salt, white pepper, and parmesan cheese. Stir until all ingredients are incorporated. On a greased baking sheet with a lip pour polenta out and smooth into an even layer. Chill for 1 to 2 hours or until firm (can be done overnight). Flip pan onto a cutting surface and cut into wedges, or use a biscuit cutter to make rounds.
For Mushroom Ragout: Clean chanterelles with a damp paper towel, rubbing gently. Pull the chanterelles into strips. Over high heat, bring the oil to the smoking point in a sauté pan. Throw the polenta wedges into the pan and cook on each side until golden brown (be careful; it will spatter). Remove and dab dry on a paper towel.
To serve: Place Polenta Wedges on a plate and drizzle a generous portion of Chanterelle Ragout on top. Garnish with additional grated Parmesan and chopped parsley.
If you’re looking for something a little faster, here’s another to try. This looks like a terrific potluck contribution.
Elena’s Chanterelles en Pastry
- 1 lb fresh chanterelles, chopped
- 6 oz salted butter
- 1 medium leek, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 cup whole milk ricotta
- 2 to 3 packages Puff Pastry
- Salt and pepper
Sauté leek and onion in 1 oz of butter until caramelized. Set aside. Saute mushrooms and garlic with 1 oz butter and add to caramelized onions and leeks. Toss with ricotta, add salt and pepper to taste.
Melt remaining butter. Unfold pastry. Brush with the melted butter, then cut in 2-inch strips. Put a teaspoon or two of mushroom mix on one end of strip, then fold into triangles.
Place on parchment-covered cookie sheet. Brush top with melted butter. Bake at 350 until golden on top. Serve warm.