Cheese and Mushrooms Polenta
Cheese and Mushrooms Polenta
Ingredients
- 2 1/2 cup (625 ml) milk
- 1 cup (250 ml) water
- 3/4 teaspoon (3 ml) salt
- 1 cup (250 ml) fine cornmeal
- 1/4 cup (60 ml) diced butter
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
- 4 slices pancetta 1/4-inch (0.5-cm) thick, chopped
- 2 tablespoons (30 ml) butter
- 3 shallots, chopped
- 8 cups (2 litres) mixed mushrooms, chopped
- 1/2 cup (125 ml) white wine
- 1 cup (250 ml) beef broth
- 1 cup (250 ml) 15% cooking cream
- salt and pepper
- 12 thin slices mozzarina cheese
Instructions
- In a saucepan, bring the milk, water and salt to a boil over medium heat. Add the cornmeal in a fine stream, whisking constantly. Cook for 15 minutes over low heat, stirring continuously with a wooden spoon.
- Remove the saucepan from the heat. Add the butter and cheese. Blend well.
- Spread the mixture into a 20 x 10-cm (8 x 4-inch) loaf pan. Cover with plastic wrap and press quickly with your fingers to level it out. Let cool for about 1 hour in the refrigerator.
- Unmould the polenta. With a knife, even out the sides of the polenta and cut into 12 slices.
Cheese and Mushrooms Polenta