Polenta has never been so presentable
INGREDIENTS
- Polenta Corn Meal
- Equal parts Heavy Cream
- Parmesan Cheese to taste
- Equal parts Chicken Stock
- 1 oz Red walnuts
- 4 oz Dried Porcini Mushrooms
- 1 cup Whole Peeled Tomatoes
- Parsley for garnish
- Salt to taste
- ½ cup White wine for cooking
DIRECTIONS
PROCEDURE FOR POLENTA:
Add equal parts heavy cream and chicken stock in a pot. Slowly bring to medium heat and add polenta. Stir on medium heat for 15-20 minutes until polenta thickens. Add parmesan cheese.
PROCEDURE FOR RED WALNUT RAGU:
In a medium sauté pan add extra virgin olive oil and turn to medium heat. Add mushrooms and sauté. Then add walnuts and lightly toast with mushrooms. When lightly toasted add whole peeled tomatoes and salt. Add white wine and reduce. Add parsley for garnish.
ASSEMBLE:
In a medium size serving bowl place polenta in the bowl. Add ragu on top. Garnish with toasted walnuts.
