Creamy Polenta with Mushroom Conserva
Creamy Polenta with Mushroom Conserva
Ingredients
Creamy Polenta
- 700 g chicken stock or vegetable stock
- 2 garlic cloves, peeled and minced
- 10 g kosher salt
- 300 g polenta (Moretti brand if available)
- 300 g whole milk
- 150 g unsalted butter, cubed
- extra virgin olive oil, to finish
Mushroom Conserva
- 1 kg assorted fresh mushrooms
- extra virgin olive oil, enough to cover mushrooms in the pot
- 2 bay leaves
- 4 thyme sprigs
- 1 rosemary sprig
- 1/2 g piment d’espelette (or chile flakes)
- 45 g sherry vinegar
- 10 g kosher salt
Equipment
Polenta
- whisk
- saucepan
Mushroom Conserva
- heavy pot
- whisk
- rubber spatula
- glass jar with lid
Method
Creamy Polenta
- Combine the stock, garlic, and kosher salt in a large saucepan and bring to a boil over medium-high heat.
- Pour in the polenta in a steady 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 or the texture will be gummy.
- Meanwhile, warm the milk in a small saucepan.
- Increase the heat under the polenta to medium and stir in the butter.
- Add the milk about one quarter at a time, letting the polenta absorb it before adding more.
- Season to taste with kosher salt if needed. Adjust butter as needed.
- Finish with a drizzle of extra virgin olive oil.
Mushroom Conserva
- Clean the mushrooms and cut into bite-sized pieces.
- Combine the olive oil, herbs, and chile flakes in a heavy pot.
- Heat the oil to 170 f, add the mushrooms, and stir.
- Bring the temperature back to 170 f and cook for 5 minutes.
- Remove from heat and stir in the vinegar and salt.
- Allow to steep for 45 minutes.
- Transfer to a clean covered container and refrigerate for up to 1 week.
Formatted to Recipe Style Guide on 05:45, 26 March 2026 (PDT) by ChatGPT