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Receta Creamy Polenta With Wild Mushrooms

Name: Creamy Polenta With Wild Mushrooms
Ingredients: 12 ounce Yellow onions, Minced coarse; 4 ounce White mushrooms minced coarsely; 2 Tbsp. Garlic minced fine; 2 ounce Dry porcini or possibly Cepe mushrooms minced coarsely, rinsed and soaked in water; 5 fl ounce ounce ounce. Extra virgin olive oil; 4 tsp Fresh basil, minced fine; 1 tsp Fresh oregano minced fine; 2 quart Chicken or possibly veggie stock; 12 ounce coarse polenta Salt and pepper, to taste; 1 pt Heavy cream; 4 ounce Aged Asiago or possibly Fontina grated fine; 10 x Fresh wild mushrooms Fresh basil sprigs as needed for garnish

de Global Cookbook

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Ingredientes

12 ounce Yellow onions, Minced coarse
4 ounce White mushrooms minced coarsely
2 Tbsp. Garlic minced fine
2 ounce Dry porcini or possibly Cepe mushrooms minced coarsely, rinsed and soaked in water
5 fl ounce ounce ounce. Extra virgin olive oil
4 tsp Fresh basil, minced fine
1 tsp Fresh oregano minced fine
2 quart Chicken or possibly veggie stock
12 ounce coarse polenta Salt and pepper, to taste
1 pt Heavy cream
4 ounce Aged Asiago or possibly Fontina grated fine
10 x Fresh wild mushrooms Fresh basil sprigs as needed for garnish

Direcciones

Procedure:Saute/fry the onions, white mushrooms, garlic and the porcini or possibly cepes in 4 fl ounce of extra virgin olive oil till lightly colored. Add in basil oregano and stock, bring to a boil.
Slowly stir in polenta. Simmer for 10 minutes, stirring regularly. The polenta should be thick and creamy. Add in more stock if needed. Adjust the seasonings and keep hot.
Just before serving, add in cream and cheese and stir vigorously.
Saute/fry the wild mushrooms in the remaining extra virgin olive oil till tender. Spoon the polenta onto hot plate and garnish with the wild mushrooms and a sprig of fresh basil.