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Grilled Polenta with Gruyere and Mushrooms

Keller


Ingredients

5 Tbs. olive oil
3 cups whole milk
pinch of grated nutmeg
1 1/2 cups instant polenta
5 oz. Gruyere cheese, grated
4 shallots, finely diced
6 oz. shiitake mushrooms, destalked, chunked
8 oz. cremini mushrooms, trimmed, sliced
8 oz. oyster mushrooms
3/4 cup dry white wine
5 Tbs. mixed chopped parsley, chives & thyme
4 Tbs. unsalted butter
Salt and freshly ground black pepper to taste


Instructions

Polenta:
Grease a large gratin dish with 1 Tbs. of oil. Put the milk and nutmeg into a large pan over low heat. Just before the milk boils, pour in the polenta, stirring constantly as it thickens. Lower the heat and stir for 4-5 min. Remove from heat, stir in 2/3 of the cheese, and season with salt and pepper. Spread evenly in the dish and sprinkle the remaining cheese on top.

Mushrooms:
Heat the remaining oil in a wide pan over low heat. Add the shallots and garlic and cook until soft. Add the shiitake and cremini mushrooms. After 1 min. add the oyster mushrooms. Once soft, add the wine and herbs. Season with salt and pepper. Cook until the wine reduces by half, then stir in the butter.

Meanwhile, heat the broiler to med-high, put the dish of polenta under it and broil it until golden and bubbling. Cut into slices and serve with mushrooms on top.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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