Soft Polenta with Roasted Mushrooms – Tablas Creek Vineyard

By Chef Jeffery Scott, Owner/Chef of Vineyard Events

Wine Pairing: Tablas Creek Vineyard, Esprit de Tablas

Chef Jeffery Scott created this recipe to pair with our Esprit de Tablas

Ingredients

For the Polenta

2cps Dry Polenta

10 cups Chicken Stock

½ cup Heavy Cream

4 oz Grated Parmesan Reggiano

4 oz Diced Fontina Cheese

2 oz Butter

2tbl High-Quality Truffle Oil

Sea Salt Fresh

White Pepper

For the Mushrooms

1lb Wild or Cultivated Exotic Mushrooms Chanterelle, Oyster, Maitake, Trumpet. A Mix Would Be Best

1 Medium Shallot Fine Dice

1 tbls. Dry Sherry

2 tbls Olive Oil

Sea Salt

Fresh Black Pepper

Method

Bring chicken stock and cream to a simmer in a medium saucepan. Slowly whisk in polenta. Reduce to low heat and cook slowly for ½ hour. Stirring often with a wooden spoon. Toss mushrooms with shallot, oil sherry, and seasoning. Roast on a sheet pan in a 375-degree oven for about 15 min. or until golden in color. Fold fontina, parmesan, and butter into polenta until melted. Season to taste. Spoon into a bowl and top with the mushrooms. Drizzle truffle oil over the dish. Serves 4 -6