Ingredients (polenta)
- 15 threads Raihan Saffron, bloomed in 1/4 cup warm stock
- 1 cup coarse polenta
- 4 cups chicken or vegetable stock
- 1/2 cup grated parmesan
- 2 tbsp butter
- Salt
Ingredients (mushrooms)
- 1 lb mixed wild mushrooms (cremini, shiitake, oyster), sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp thyme leaves
- 1/4 cup white wine
- Salt and pepper
Instructions
- Bring stock to a boil. Whisk in polenta in a slow stream.
- Reduce heat. Stir often. Cook 20 min until creamy.
- Stir in saffron bloom, parmesan, butter. Salt.
- Mushrooms: Sear in olive oil over high until golden, 4 min. Add garlic and thyme. 30 sec. Deglaze with wine. Salt and pepper.
- Plate polenta. Top with mushrooms.
End of Mediterranean batch (R31–R40). Next: Modern (R41–R55).
