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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Precious Bankong
[email protected]This recipe is a waste of time and money.
Raynard
[email protected]I would not make this dish again.
Hmade Hh
[email protected]This dish was a disappointment. The polenta was bland, the mushrooms were tough, and the locatelli fondue was greasy.
Akingbade David
[email protected]I would not recommend this recipe to someone who is new to cooking. It is a bit complex and requires some skill.
Ridoy Satiar
[email protected]Overall, this dish was good, but it could have been better with a few adjustments.
Born Birdmind
[email protected]The locatelli fondue was a bit too rich for my taste. I would recommend using a lighter cheese, such as fontina or gruyère.
Saley Sulemana
[email protected]The mushrooms were a bit bland. I would recommend sautéing them with some garlic and herbs to add more flavor.
Shafee Khan
[email protected]I found that the polenta was a bit too thick for my taste. I would recommend using less polenta or adding more liquid.
Delilah-Raven Levick
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Dipesh Khadayat
[email protected]I would highly recommend this recipe to anyone who loves polenta, mushrooms, or fondue.
Princess Kainat
[email protected]The locatelli fondue really makes this dish special. It adds a touch of luxury and sophistication.
Md Mahadi hassin
[email protected]This dish is perfect for a cozy fall or winter meal.
Tech Empire
[email protected]I love the combination of polenta and mushrooms. This recipe is a great way to showcase these two ingredients.
Predatory Panda Panda
[email protected]This recipe is a keeper! I will definitely be making it again and again.
killua zoldyck
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the flavors and the presentation.
Yeona Lee
[email protected]This dish was a bit more work than I expected, but it was totally worth it. The end result was a gourmet meal that was worthy of a special occasion.
Mariam Akther
[email protected]I was hesitant to try this recipe because I'm not a big fan of polenta, but I'm so glad I did! The polenta was surprisingly delicious and the combination of flavors was out of this world.
Omar kayum Ridoy
[email protected]This dish is a true masterpiece. The polenta was cooked to perfection, the mushrooms were perfectly sautéed, and the locatelli fondue was simply divine.
Maritza Rodriguez
[email protected]I followed the recipe to a T and the results were stunning. The polenta was creamy and smooth, the mushrooms were earthy and flavorful, and the locatelli fondue added a rich and nutty touch.
Hannan Sajid
[email protected]This polenta dish with wild mushrooms and locatelli fondue was an absolute delight! The combination of flavors and textures was simply exquisite.