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작성일 : 13-05-11 13:16
Canadian Food [Cornmeal Polenta with Wild Mushrooms]
 글쓴이 : 운영자
조회 : 5,213  

 
Canadian mushrooms dried, Chanterelle, porcini
1/2 cup
15 g
125 ml
Milk, lukewarm
2 cups
 
500 ml
Mushroom, fresh
1/2 cup
50 g
125 ml
Cornmeal
1/2 cup
80 g
125 ml
Garlic
1 clove
 
 
Vidal Icewine
1 tablespoon
 
15 ml
Parsley, chopped
1 tablespoon
 
15 ml
Tarragon, chopped
1 tablespoon
 
15 ml
Butter
2 tablespoons
+ 1 tablespoon
15 g
10 g
15 ml
10 ml
Egg
1
 
 
Egg yolk
1
 
 
Salt
1 teaspoon
5g
 
Cayenne pepper
to taste
 
 
Nutmeg, grated
to taste
 
 
 
 
 
 
Soak the dried mushrooms in the warm milk for one hour.
 
Remove mushrooms from the milk and squeeze out the liquid. Set milk aside.
 
Chop the dried and fresh mushrooms.
In a small frying pan, sauté the chopped garlic in a bit of butter 10 ml (1 tablespoon) over medium heat.
Add the mushrooms before the garlic starts to brown, and cook until softened.
Add 15 ml (1 tablespoon) of Icewine to deglaze. Add salt and pepper to taste.
Turn off heat and keep warm.
 
Heat the milk with 15 g (2 tablespoons) of butter, 5 g (1 teaspoon) of salt, and a pinch of cayenne and nutmeg. When it reaches the boiling point, remove the milk from the heat and slowly pour in the cornmeal, stirring constantly to avoid lumping.
 
Once all the cornmeal has been added, return the saucepan to heat and cook while stirring for 7 minutes. Remove from the heat, add the combined eggs and return to boil for 1 minute.
Add the sautéed mushrooms, parsley and chopped tarragon, and taste for seasoning.
 
Spread the polenta on a buttered plate.
Once cooled, cut the polenta up with a knife or a cookie-cutter. Heat and serve with a tomato sauce.
 
Makes 2 to 4 servings

 
   
 


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