12 ounces yellow onion, chopped coarse
4 ounces white mushrooms, chopped coarse
2 tablespoons garlic, chopped fine
2 ounces dried porcini or cèpes mushrooms, rinsed, soaked in water and chopped coarse
5 ounces olive oil
4 teaspoons fresh basil, chopped fine
1 teaspoon fresh oregano, chopped fine
2 quarts chicken or vegetable stock
2 cups coarse polenta cornmeal
salt and pepper, to taste
1 pint heavy cream
4 ounces aged asiago or fontina, grated fine
8 fresh wild mushrooms (8-10)
fresh basil sprigs, as needed to garnish
Servings: 8
1. Sauté the onion, white mushrooms, garlic and porcini or cèpes in 4 ounces (120 milliliters) olive oil until lightly colored. Add the basil, oregano and stock; bring to a boil.
2. Slowly stir in the polenta. Simmer 10 minutes, stirring regularly. The polenta should be thick and creamy. Add more stock if necessary. Adjust the seasonings and keep warm.
3. Just before serving, add the cream and cheese and stir vigorously.
4. Sauté the fresh wild mushrooms in the remaining olive oil until tender. Spoon the polenta onto warm plates and garnish with the wild mushrooms and a sprig of fresh basil.
4 ounces white mushrooms, chopped coarse
2 tablespoons garlic, chopped fine
2 ounces dried porcini or cèpes mushrooms, rinsed, soaked in water and chopped coarse
5 ounces olive oil
4 teaspoons fresh basil, chopped fine
1 teaspoon fresh oregano, chopped fine
2 quarts chicken or vegetable stock
2 cups coarse polenta cornmeal
salt and pepper, to taste
1 pint heavy cream
4 ounces aged asiago or fontina, grated fine
8 fresh wild mushrooms (8-10)
fresh basil sprigs, as needed to garnish
Servings: 8
1. Sauté the onion, white mushrooms, garlic and porcini or cèpes in 4 ounces (120 milliliters) olive oil until lightly colored. Add the basil, oregano and stock; bring to a boil.
2. Slowly stir in the polenta. Simmer 10 minutes, stirring regularly. The polenta should be thick and creamy. Add more stock if necessary. Adjust the seasonings and keep warm.
3. Just before serving, add the cream and cheese and stir vigorously.
4. Sauté the fresh wild mushrooms in the remaining olive oil until tender. Spoon the polenta onto warm plates and garnish with the wild mushrooms and a sprig of fresh basil.
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