
polenta cake stuffed with wild mushroom ragout
Recipe courtesy of Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club (Fairfield, Conn.)
Ingredients
- Mushroom Ragout
- duck fat - 56 gms.
- chanterelle mushrooms - 30 gms.
- maitake mushrooms - 30 gms.
- shiitake mushrooms - 30 gms.
- shallots - 28 gms., brunoise
- garlic - 28 gms., sliced
- Madeira - 112 gms.
- red wine - 112 gms.
- squab sauce - 112 gms.
- gelatin sheets - 2 ea.
- Polenta Cake
- cornmill - 112 gms., finely ground
- milk - 168 gms.
- chicken stock - 168 gms.
- garlic powder - 2 gms.
- butter - 10 gms., small dice
- salt - 2 gms.
- pepper - .5 gms.
- thyme - 4 gms.
- Porcini Polenta Stencil
- cornmill - 56 gms., finely ground
- milk - 84 gms.
- chicken stock - 84 gms.
- garlic powder - 1 gms.
- butter - 5 gms., small dice
- salt - 1 gm.
- pepper - .25 grams
- thyme - 2 grams
- porcini powder - 3 gms.
Instructions
Procedure for Mushroom Ragout:
- In a large saute pan with duck fat, sear off all mushrooms.
- Once seared off, remove mushrooms from the pan and sweat down shallots and garlic.
- Deglaze with madeira, red wine and reduce until dry.
- Add mushrooms back into the pan and add squab sauce.
- Bring it up to a simmer and skim.
- Add mixture into a bowl and combine with gelatin sheets.
- Set into molds, cool down and reserve.
Procedure for Polenta Cake:
- Pour milk and chicken stock into a medium-sized sauce pot.
- Add minced garlic and bring chicken stock and milk up to a boil.
- Whisk in cornmill and cook until polenta is not grainy.
- Remove 1/4 of the polenta and place into a bowl and fold in porcini powder.
- On sprayed silicone mats, spread porcini polenta and set.
- With remaining polenta, turn heat to low and add whole eggs and butter.
- Wrap silicon mats into molds and pipe polenta 3/4ths high.
- Take set mushroom molds and submerge in the center of each polenta piece.
- Top each piece off with more polenta and cool down in the walk in.
- For service, bake polenta until it reaches an internal temperature of 135°F and serve.