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Yields6 Servings
 4 cups Chicken Stock, or vegetable stock
 1 cup Polenta
  cup Pecorino Romano Cheese, freshly grated
 2 tbsp VSOP Extra Virgin Olive Oil, organic california mission
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 3 cups Wild Mushrooms, (such as oyster, shitake, cremini etc) wiped clean & tough stems removed
 2 tbsp VSOP Extra Virgin Olive Oil, organic california mission
 1 medium Shallot, minced
 2 cloves Garlic, minced
 1 cup Dry White Wine
 1 cup Chicken Stock, or vegetable stock
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ cup Mascarpone
 1 tsp VSOP White Truffle Oil
  cup Pecorino Romano Cheese, freshly grated
 2 tbsp Flat Leaf Parsley, minced
1

Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes. Remove from heat an stir in the cheese and olive oil. Adjust the seasoning with sea salt and black pepper if desired.

2

While the polenta is cooking, heat the extra virgin olive oil over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan. Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and saute for two minutes, add the garlic and saute for a minute.

3

Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half. Add the stock and cook until reduced by half. Taste and adjust with salt and fresh pepper if desired.

4

Stir the white truffle oil into the mascarpone to combine. Serve the wild mushroom ragout over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Ingredients

 4 cups Chicken Stock, or vegetable stock
 1 cup Polenta
  cup Pecorino Romano Cheese, freshly grated
 2 tbsp VSOP Extra Virgin Olive Oil, organic california mission
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 3 cups Wild Mushrooms, (such as oyster, shitake, cremini etc) wiped clean & tough stems removed
 2 tbsp VSOP Extra Virgin Olive Oil, organic california mission
 1 medium Shallot, minced
 2 cloves Garlic, minced
 1 cup Dry White Wine
 1 cup Chicken Stock, or vegetable stock
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ cup Mascarpone
 1 tsp VSOP White Truffle Oil
  cup Pecorino Romano Cheese, freshly grated
 2 tbsp Flat Leaf Parsley, minced

Directions

1

Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes. Remove from heat an stir in the cheese and olive oil. Adjust the seasoning with sea salt and black pepper if desired.

2

While the polenta is cooking, heat the extra virgin olive oil over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan. Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and saute for two minutes, add the garlic and saute for a minute.

3

Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half. Add the stock and cook until reduced by half. Taste and adjust with salt and fresh pepper if desired.

4

Stir the white truffle oil into the mascarpone to combine. Serve the wild mushroom ragout over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Pecorino Polenta With Wild Mushroom Ragout

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