Michael Chiarello's Polenta Bites with Caramelized Mushrooms

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• ***** For the Polenta *****
• 3 cups heavy cream
• 2 cups chicken stock
• Finely ground sea salt, preferably gray salt
• 1/2 teaspoon freshly grated nutmeg
• 1 cup polenta
• 1 cup freshly grated Parmesan cheese
• Additional 1/4 cup chicken stock or heavy cream, warmed, if needed
• ***** For the Mushrooms *****
• 3 tablespoons extra-virgin olive oil
• 1/2 pound fresh cremini mushrooms, roughly chopped into 1/4 - inch pieces
• Finely ground sea salt, preferably gray salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1/2 teaspoon finely chopped fresh thyme
• 1 tablespoon fresh lemon juice
• 1/2 cup dry white wine
• 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley

Preparation:

Cook the polenta: In a heavy saucepan, combine the cream, stock, 1 teaspoon salt, and nutmeg and bring to a boil over medium heat. Add the polenta gradually, whisking constantly. When the mixture thickens, after about 2 minutes, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy and begins go pull away from the sides of the pan, about 15 minutes. Add the Parmesan cheese and stir until thoroughly combined. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in the 1/4 cup of warmed stock.

Cook the mushrooms: In a skillet, heat the olive oil over high heat. When the oil is hot and just starting to smoke, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When they are ready, toss them once and season to taste with salt and pepper. Continue to cook over high heat without stirring for about 5 minutes. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce, about 3 minutes. Add the parsley, stir, and remove the pan from the heat. You should have about 3/4 cup.

Using a pastry bag fitted with a 1/2-inch plain tip, pipe about 1 tablespoon of warm polenta onto each spoon (or place it in the spoon using another spoon). Place about 1/2 teaspoon of the mushroom mixture on top of each polenta serving. Serve immediately.

Makes About 50 Spoonfuls

COOKING NOTES: Each spoonful gets only a little bit of mushrooms, so they need to pack a punch, which means it's important to caramelize them well. That involves patience. Let the oil get hot in the skillet, then add the mushrooms and leave them alone. They will release their moisture first and it will evaporate. Turn them only when they are deep brown on the bottom. If you stir the mushrooms too early, all the liquid comes out and floods the pan with water, resulting in mushrooms that boil and thus never develop intense flavors.

ENTERTAINING NOTES: Think about serving other foods on spoons, too, such as little chopped salad , a tiny nest of noodles, or a few crispy gnocchi. Chinese flat-bottomed porcelain spoons or larger tablespoons are best for serving.

WINE NOTES: Select a big, ripe luscious red such as Barolo or Petite Sirah.

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