POLENTA WITH WILD MUSHROOMS AND LOCATELLI FONDUE
Provided by Food Network
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Bring broth, milk, garlic, and butter to a boil in a thick bottomed pot. Reduce heat to a simmer and whisk in cornmeal, cooking while stirring with wooden spoon for about ten minutes. As it thickens reduce heat and add sun-dried tomatoes and Parmesan. Remove from heat and add basil. Quickly spread on a cookie sheet to 1/3-inch thickness and refrigerate. Polenta should remain in refrigeration at least 1 hour, or as long as 3 days prior to final preparation. (Once cool, it should be covered for safe storage.) Preheat oven to 400 degrees F. Remove polenta from the refrigerator and cut out rounds with cookie cutter about 1 1/2-inches. Saute polenta rounds in nonstick pan until brown on both sides. Remove from heat. Lay polenta rounds on cookie sheet and top with Wild Mushroom Saute. Bake for 5 minutes, (heat fondue in saucepot or microwave and stir in truffle oil if desired) Drizzle with Locatelli Fondue. Garnish with chives and white truffle slice.
- Heat saute pan and add butter, shallot and garlic, cook 1 minute and add mushrooms, salt and pepper. Continue cooking about 2 minutes, remove from heat, and allow to cool. White mushrooms can be used if others are not available.
- Saute shallot in butter in heavy bottomed pot for 1 minute, add white wine, and reduce by half. Add chicken broth and cream and simmer on medium heat for 5 minutes, (too high a heat, will result in a boil over mess!!!) Add roux, whisking constantly so not to lump. As sauce thickens reduce heat and simmer 5 more minutes. Remove sauce from heat and stir in the Locatelli until melted and smooth. Season with salt and pepper, to taste. Fold in white truffle oil, if desired. Put Fondue in squeeze bottle or resealable plastic bag with corner cut off, for easy drizzling.
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Angela Connor
[email protected]This dish was amazing! The polenta was creamy and smooth, and the mushrooms and Locatelli fondue were the perfect combination. I will definitely be making this again.
rampukar thakur
[email protected]I loved this recipe! The polenta was cooked perfectly and the mushrooms were so flavorful. The Locatelli fondue was the perfect finishing touch. I will definitely be making this again.
Brenda Goodner
[email protected]This was a great recipe! The polenta was creamy and flavorful, and the mushrooms and Locatelli fondue were delicious. I will definitely be making this again.
Naushad Khan
[email protected]This dish was a bit too complicated for my taste. I'm not a very experienced cook, so I found the instructions to be a bit difficult to follow. The end result was good, but I think I'll try a simpler recipe next time.
Satan 66Lucifer66
[email protected]I'm not sure what I did wrong, but my polenta turned out grainy and lumpy. The mushrooms and Locatelli fondue were good, but the polenta was a disappointment.
Purity Nyika
[email protected]This dish was amazing! The polenta was creamy and smooth, and the mushrooms and Locatelli fondue were the perfect combination. I will definitely be making this again.
Kwaku Yeboah
[email protected]I loved this recipe! The polenta was cooked perfectly and the mushrooms were so flavorful. The Locatelli fondue was the perfect finishing touch. I will definitely be making this again.
Mr Muneeb
[email protected]This was a great recipe! The polenta was creamy and flavorful, and the mushrooms and Locatelli fondue were delicious. I will definitely be making this again.
Sardar Sheezo
[email protected]This dish was a bit too rich for my taste. The polenta was very heavy and the Locatelli fondue was very cheesy. I think I'll try a different recipe next time.
Demi Webb
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. The polenta was so creamy and flavorful, and the mushrooms and Locatelli fondue were the perfect accompaniments. I'll definitely be making this again.
Md Koushik
[email protected]This dish was amazing! So creamy and flavorful. The polenta was cooked perfectly and the mushrooms were so tender. I will definitely be making this again.
U.CFranklin.E.R
[email protected]The polenta was a bit bland for my taste, but the mushrooms and Locatelli fondue were delicious. I think I'll try adding some more herbs and spices to the polenta next time.
evangelist Shi
[email protected]I found this recipe to be a bit too complicated for my taste. There were a lot of steps involved and it took me longer to make than I expected. The end result was good, but not worth the effort in my opinion.
Shantinique Carswell
[email protected]This dish was a hit with my family! Even my picky kids loved it. The polenta was cooked to perfection and the mushrooms were perfectly tender. The Locatelli fondue was the crowning glory, adding a touch of elegance to the dish.
Lokendra Bk
[email protected]I've made polenta many times before, but this recipe takes it to a whole new level. The wild mushrooms and Locatelli fondue add so much depth and complexity to the dish. It's definitely a special occasion meal.
Magreth Vix
[email protected]This polenta dish was an absolute delight! The combination of wild mushrooms and Locatelli fondue was simply divine. The polenta was creamy and smooth, providing the perfect base for the savory mushrooms and rich, cheesy fondue. Each bite was a burst