Medium
4 per.
Francesco Mazzei
This recipe calls for a fine stone-ground polenta that has been slowly simmered in stock for at least 45 minutes. It is the slow absorption that gives the polenta its irresistible buttery texture. I add Grana Padano Riserva 24 months to enhance its richness and serve it topped with stewed wild mushrooms for comfort on a cold rainy day.
Ingredients
- For the polenta:
- 700ml chicken stock
- 150g good quality polenta
- 20g butter
- 50g Grana Padano Riserva 24 months
- For the mushrooms:
- 2 tbsp olive oil
- 300g assorted wild mushrooms
- 20g griotte onion, thickly sliced
- 3 tbsp veal gravy or left-over roast gravy
- 2g each parsley and sage, roughly chopped
- Salt and freshly ground black pepper
Preparation
