Best 2 Truffle Porcini And Pecorino Cheese Polenta Recipes
Indulge in a culinary journey to Northern Italy with our exquisite truffle, porcini, and pecorino cheese polenta recipes. Embark on a sensory adventure as you savor the earthy aroma of black truffles, the rich umami flavor of porcini mushrooms, and the tangy saltiness of pecorino cheese, all harmoniously blended in a creamy polenta base.
Discover the classic rendition of polenta con funghi e tartufo, where the polenta is cooked to perfection, enveloping tender porcini mushrooms and aromatic black truffles in every bite. For a more elevated experience, try the polenta al forno con porcini e tartufo nero, a delectable baked polenta topped with a generous layer of porcini mushrooms and black truffles, finished with a golden crust.
For a unique twist, explore the polenta e salsiccia con tartufo, a hearty combination of polenta, succulent sausage, and black truffles, offering a symphony of flavors and textures. And for a vegetarian delight, the polenta con verdure e tartufo bianco delivers a medley of fresh vegetables, earthy white truffles, and creamy polenta, creating a wholesome and satisfying dish.
CREAMY POLENTA WITH MUSHROOMS
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
Provided by Sam Sifton
Categories weekday, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
- Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
- Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
- Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
- Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
- Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram
PECORINO-AND-PEPPER POLENTA
Cheesy polenta -- ready in 20 minutes -- is a satisfying side dish that easily pairs with whatever main dish is on the menu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 4
Steps:
- In a large saucepan, combine 4 cups water, 1 teaspoon salt, and 1 teaspoon pepper; bring to a boil. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; cook, whisking often, until thickened, 10 to 15 minutes.
- Remove from heat, and stir in Pecorino and butter. Serve immediately, sprinkled with more pepper.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your polenta. Look for organic or local produce whenever possible, and use a good quality pecorino cheese and porcini mushrooms.
- Cook the polenta slowly and carefully: Polenta takes time to cook, so be patient and don't rush the process. Stir it frequently to prevent it from sticking to the bottom of the pot, and add more liquid if necessary to keep it from becoming too thick.
- Season the polenta well: Polenta should be savory and flavorful, so don't be afraid to season it generously with salt, pepper, and other herbs and spices. You can also add a bit of grated Parmesan cheese or butter for extra richness.
- Serve the polenta immediately: Polenta is best served hot and fresh from the pot. You can top it with a variety of different toppings, such as grilled vegetables, roasted chicken, or stewed mushrooms.
Conclusion:
Polenta is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're looking for a hearty breakfast, a satisfying lunch, or a comforting dinner, polenta is a great option. With its creamy texture and nutty flavor, polenta is sure to please everyone at the table.
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