Creamy Polenta with Mushroom Fricassee
- 2 quarts milk
- 1 quart heavy cream
- 1 teaspoon kosher salt
- 9 ounces polenta bramata
- 1 cup grated Grana Padano or Parmigiano-Reggiano cheese
- 1 1/2 sticks (3/4 cup) unsalted butter, cubed
- 2 cups shiitake mushrooms, trimmed and quartered
- 2 teaspoons extra-virgin olive oil
- 2 cups hon shimeji mushrooms, trimmed
- 1 quart chicken stock
- 2 tablespoons chopped preserved truffles
- 1 teaspoon black truffle oil
First make the polenta base: Combine the milk, cream and salt in a heavy-bottom saucepan and slowly bring to a soft boil, making sure to whisk often so the milk doesn't burn. Slowly whisk in the polenta, making sure there are no lumps. Whisk for a few minutes.
Move the mixture to a low temperature burner on the lowest heat possible and cook for 3 hours, stirring occasionally so the mixture doesn't stick or burn. Add the cheese and butter gradually, while whisking to incorporate. Keep the mixture warm over a double boiler.
To make the mushroom fricassee: First saute the shiitakes over medium heat with 1 teaspoon of the olive oil until tender. Transfer to a medium stock pot and place over low heat. Using the same saute pan as the shiitakes, saute the hon shimeji with the rest of the olive oil until they are also tender. Add these to the shiitakes. Add the chicken stock, then raise heat to medium high and reduce by about half until the sauce thickens. The sauce should be well-flavored but not too thick. Add the truffles and truffle oil and check for seasoning.
Spoon 4 ounces of polenta into individual warm bowls and serve with the fricassee to be spooned over.