This side dish showcases the rich, earthy, buttery flavor of our Morel Mushrooms as well as the versatility of Italian Style Coarse Polenta. After cooking, the polenta is chilled, sliced, topped with butter and cheese and baked until slightly crispy, giving it a wonderful texture and presentation.
Prep time: 5 min
Cook time: 105 min
Total time: 110 min
Ingredients
Makes 4 servings
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1 Tablespoon Olive Oil
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1/4 Cup Butter, divided
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3 Shallots, diced
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1 Ounce Organic Morels, rehydrated and drained
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2 1/2 Cups Milk
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3/4 Cup Italian Style Coarse Polenta
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1 Whole Calabrian Chiles, crushed
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1/4 Cup Pecorino Romano Cheese
Directions
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Heat olive oil and 1 tablespoon butter in skillet over medium heat. Add shallots and sauté for 3 minutes. Add mushrooms and cook 3 more minutes. Remove from heat and set aside.
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Slowly heat milk in thick-bottomed saucepan, being careful not to scald it. Slowly pour in polenta, whisking constantly. Sprinkle crushed chile into mixture, and cook until thick and bubbling, 20 to 25 minutes.
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Pour mushroom mixture into polenta, and stir well. Season to taste with salt and ground black pepper. Remove from heat.
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Pour mixture into buttered loaf pan, and refrigerate 1 hour. Polenta will set up firmly.
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Preheat oven to 375°F. Cut polenta into 1-inch-thick slices, and place in nonstick baking dish. Melt remaining butter, and drizzle on top of polenta. Sprinkle cheese on top.
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Transfer to oven and bake for 15 to 20 minutes.