Polenta with Alpinois and Chaliberg, Wild Mushroom Ragoût in a Shitake Cappuccino
By Jean-Pierre Challet
- Prep: 20 min
- Cooking: 10 min - 15 min
- Refrigeration: 1 h
Ingredients
- 2 cups (500 mL) Milk
- 4 oz (125 g) cornmeal
- 2 egg yolks
- 2 garlic cloves minced
- 1 cup (250 mL) water
- 1/2 cup (125 mL) balsamic vinegar
- 1 cup (250 mL) 35 % whipping cream
- 1/2 cup (125 mL) olive oil
- 1 egg
- 1 oz (30 g) Canadian Alpinois cheese (Emmental)
- 1 oz (30 g) Canadian Chaliberg cheese (Swiss)
- 1 sprig of thyme
- Salt and pepper to taste
- 1 sprig of chives
- 1 sprig of coriander
- 3 tbsp (45 mL) butter
- 4 green onions
- 12 sliced shitake mushrooms
- 5 sliced portobello mushrooms
- 12 sliced crimini mushrooms
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Preparation
Polenta:Heat the milk, butter, garlic, and salt together. When the milk boils, stir in the cornmeal. Reduce heat and cook for 5 minutes. Stir in the egg and yolks, then add to the milk mixture and cook for 3 more minutes.
Add the Canadian Alpinois cheese and Canadian Chaliberg cheese and stir until thoroughly blended. Spread the mixture evenly in a pan.
Cover and refrigerate until set. Cut into desired shapes and heat in the oven until hot.
Mushrooms:
Slice the green onions and sauté in olive oil with the mushrooms until cooked. Add the oil and vinegar. Set aside four large spoonfuls of the mixture.
Add cream and water to the remainder, bring to a boil, and whip in a blender.
Serve in a soup bowl, placing the polenta in the middle and the mushroom mixture on top. Spread chopped thyme, chives and coriander herbs around.
Jean-Pierre ChalletChef de cuisine, Windsor Arms, Toronto
