Mushroom Polenta

https://www.masterclass.com/articles/chef-thomas-kellers-creamy-polenta-with-mushroom-conserva-recipe

Ingredients

• • 700 grams chicken stock or vegetable stock

  • 2 garlic cloves, peeled and minced

  • 10 grams kosher salt

  • 300 grams polenta , Moretti brand

  • 300 grams whole milk

  • 150 grams unsalted butter, cubed

  • Extra virgin olive oil, to finish

Mushroom Conserva

• • 1 kilogram assorted fresh mushrooms of your choice

  • Extra virgin olive oil, enough to cover mushrooms in the pot

  • 2 bay leaves

  • 4 thyme sprigs

  • 1 rosemary sprig

  • ½ gram Piment d’Espelette (or chile flakes)

  • 45 grams sherry vinegar

  • 10 grams kosher salt

Method for Creamy Polenta

• 1. Combine the stock, garlic, and kosher salt in a large saucepan and bring to a boil over medium-high heat.

  2. Pour in the polenta in a stream and cook over low heat, whisking often, for 17 to 20 minutes, until the polenta is quite dry and coats the bottom of the pan. The moisture must evaporate, because it will be replaced with fat; otherwise, the texture could be gummy.

  3. Meanwhile, warm the milk in a small saucepan. Increase the heat under the polenta to medium and stir in butter.

  4. Add the milk about one quarter at a time, letting the polenta absorb it each time before adding more. Season to taste with kosher salt if needed. Adjust butter as needed.

Method for Mushroom Conserva

• 1. Clean the mushrooms and cut them into bite-sized pieces. Combine the olive oil, herbs, and chile flakes.

  2. Heat the oil to 170°F, add the mushrooms and stir. Bring the temperature back to 170°F. Cook for 5 minutes.

  3. Remove from heat and stir in the vinegar and salt. Allow to steep for 45 minutes. Transfer to clean covered storage container. Store in the fridge for up to 1 week.