Polenta ai Funghi Porcini
- 8 cups water
- 1 tablespoon coarse salt
- 2 1/2 cups coarsely ground polenta flour
- 4 ounces butter
- 1 cup heavy cream
- 1 cup grated Parmigiano-Reggiano
- 1 quart canola oil, for frying
- 1 tablespoon butter
- 1 tablespoon chopped fresh garlic
- 1/2 cup small diced fresh porcini mushrooms
- Salt and freshly ground black pepper
- 1/4 cup dry Marsala wine
- 1 tablespoon finely chopped Italian parsley leaves
- 2 cups heavy cream
- Shaved Parmigiano-Reggiano, for garnish
Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside.
Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef Luca Citti at Cafe Citti in Kenwood, CA.
Recipe courtesy of Danny Boome
Recipe courtesy of Mario Batali