{"id":20107,"date":"2016-02-29T10:01:16","date_gmt":"2016-02-29T17:01:16","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=20107"},"modified":"2017-03-05T13:26:17","modified_gmt":"2017-03-05T20:26:17","slug":"baked-polenta-with-braised-wild-mushrooms","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=20107","title":{"rendered":"Baked Polenta with Braised Wild Mushrooms"},"content":{"rendered":"<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Baked-Polenta-with-Braised-Wild-Mushrooms.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-20108\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Baked-Polenta-with-Braised-Wild-Mushrooms-819x1024.jpg\" alt=\"\" width=\"246\" height=\"307\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Baked-Polenta-with-Braised-Wild-Mushrooms-819x1024.jpg 819w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Baked-Polenta-with-Braised-Wild-Mushrooms-240x300.jpg 240w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Baked-Polenta-with-Braised-Wild-Mushrooms-768x960.jpg 768w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/12\/Baked-Polenta-with-Braised-Wild-Mushrooms.jpg 1040w\" sizes=\"auto, (max-width: 246px) 100vw, 246px\" \/><\/a>2 leeks, minced<br \/>\n4-6 shallots, minced<br \/>\n8 tsp. butter<br \/>\n1\/2 tsp. salt<br \/>\n1 C. yellow cornmeal (fine or medium granulation)<br \/>\n2 C. cold water<br \/>\n2 C. milk<br \/>\n1\/2 C. + 1\/4 C. grated Parmesan cheese<br \/>\nKosher salt and black pepper<br \/>\n1 lb. total wild mushrooms (a variety &#8212; pleurottes, shiitakes, portobellos, cepes, chanterelles)<br \/>\n1\/2-1 tsp. minced garlic (to taste)<br \/>\n1\/4 C. Madeira wine<br \/>\n1 C. chicken stock<br \/>\n1\/4 tsp. chopped fresh thyme, or a pinch of dried thyme<br \/>\n1\/4 tsp. chopped fresh sage, or a pinch of dried sage<\/p>\n<p>To make the polenta: In a large sauce pan or stock pot, saut\u00c3\u00a9 the leeks and shallots slowly in 2 tsp. butter (reserve the other 2 tsp. butter). When the leeks are soft and translucent, add the milk, 1 C. water, and 1\/2 tsp. salt, and bring to a boil; while the milk is heating, combine in a bowl the remaining water and the cornmeal to make a very loose paste. When the milk boils, whisk in the cornmeal paste. Bring back to the boil, stirring rapidly to avoid lumps. Turn heat to low, and allow the polenta to simmer. Stir occasionally. After approximately 10 minutes, start to test the polenta by spooning a small amount onto a counter or plate. When cool, the polenta should be firm and set. Finish by stirring in 2 tsp. butter and 1\/2 C. cheese. Pour into a lightly buttered mold or cake pan and allow to set. While the polenta is cooling, preheat the oven to 450\u00c2\u00b0F. To make the braised mushrooms: Clean and slice the mushrooms. In a saut\u00c3\u00a9 pan over medium heat, saut\u00c3\u00a9 garlic in 2 tsp. butter. Add mushrooms and continue to cook until the mushrooms have become soft. Add Madeira and chicken stock, and cook until reduced to a light syrup; then add thyme and sage and finish with the remaining 2 tsp. butter. Season to taste with salt and pepper. To serve, cut polenta into 8 equal pieces, place on a buttered baking dish and top with the remaining 1\/4 C. cheese. Bake for 15 minutes at 450\u00c2\u00b0F. Serve polenta on warm plates, topped with the wild mushrooms. Garnish with a fresh thyme sprig.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 leeks, minced 4-6 shallots, minced 8 tsp. butter 1\/2 tsp. salt 1 C. yellow cornmeal (fine or medium granulation) 2 C. cold water 2 C. milk 1\/2 C. + 1\/4 C. grated Parmesan cheese Kosher salt and black pepper 1 lb. total wild mushrooms (a variety &#8212; pleurottes, shiitakes, portobellos, cepes, chanterelles) 1\/2-1 tsp. minced garlic (to taste) 1\/4 C. Madeira wine 1 C. chicken stock 1\/4 tsp. chopped fresh thyme, or a pinch of dried thyme 1\/4 tsp&#8230;.<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=20107\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,5],"tags":[156],"class_list":["post-20107","post","type-post","status-publish","format-standard","hentry","category-meat-free","category-starches","tag-foraged-item"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/20107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20107"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/20107\/revisions"}],"predecessor-version":[{"id":20109,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/20107\/revisions\/20109"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}