Chef's Quick Tips: Soft polenta with wild mushroom gorgonzola cream sauce

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This week, Chef David Foster, shows Tina Redwine how to make personalized meals.

Soft polenta with wild mushroom gorgonzola cream sauce

Polenta


1 cup dry polenta
1tsp fresh chopped rosemary
1 tsp fresh chopped thyme
Pinch of crushed red pepper
6 cups water
1 cup parmesan cheese
S&P

Sauce


2 cups sliced wild mushroom
2 shallot diced
1 tbsp vegetable oil
2 cups heavy cream
3/4 cup crumbled gorgonzola cheese

Directions:

In a small pot on medium heat put the oil with the diced shallot and cook until soft adding the mushroom until water comes out of the mushroom mix. Add the cream and cook until it starts to thicken, approximately 10 minutes. When it coats the back of a spoon it is ready. Turn off the heat and sprinkle the gorgonzola over the top of the sauce and set aside.

Bring the water to a boil with the fresh herbs, red pepper flakes and S&P in it. Turn down the heat to low and as you whisk the water, gradually add the dry polenta until it's all in. Do not stop whipping! You really only need to cook the polenta for a short period of time about 2 minutes. If it's too thick as a bit of water and incorporate completely. When it's finished cooking fold in the Parmesan cheese and spoon out immediately onto plates or bowls. Put some of the cream sauce on half the polenta and serve

Contact:

David Foster

Personal Chef 

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