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Buttery Polenta For A Chilly Autumn Day


Grana Padano Polenta and Wild Mushrooms
Serves 4
This recipe calls for a fine stone-ground polenta that has been slowly simmered in stock for at least 45 minutes. It is the slow absorption that gives the polenta its irresistible buttery texture. Using Grana Padano Riserva 24 months enhances its richness. Serve it topped with stewed wild mushrooms for comfort on a cold rainy day.
Ingredients
  1. For the polenta:
  2. 2 ½ Cups chicken stock
  3. ½ Cup fine stone-ground polenta
  4. 1 ½ Tbsp butter
  5. 1 Tbsp Grana Padano Riserva 24 months
  6. For the mushrooms:
  7. 2 Tbsp olive oil
  8. 2 Cups assorted wild mushrooms
  9. 1 Tbsp red onion or 1 shallot, thickly sliced
  10. 3 Tbsps veal gravy or left-over roast gravy
  11. 1 Tbsp each parsley and sage, roughly chopped
  12. Salt and freshly ground black pepper
Instructions
  1. Mix the stock and polenta in a saucepan and slowly bring to a simmer, whisking occasionally. Simmer very gently for at least 45 minutes, whisking from time to time then more frequently towards the end of cooking. Adjust seasoning according of the saltiness of your stock. When ready, the polenta should be very liquid, soft and silky.
  2. Using a soft brush, wipe the dirt from the mushrooms, trim the ends and roughly chop the larger ones.
  3. When the polenta is almost ready, pan-fry the mushrooms in batches, according to their individual cooking time. Set aside on a plate while you cook the next batch. When all the mushrooms have been cooked, pan-fry the onion slices for a couple of minutes. Add the mushrooms back into the pan, along with the gravy and herbs. Season well and cook for about a minute, just enough to reheat the mushrooms and coat them with the sauce.
  4. Spoon some polenta on a serving plate and top with the mushrooms and juices.
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Grana Padano

Grana Padano cheese has been a part of Italy's proud gastronomic heritage for nearly 1000 years. A staple in Italian cuisine, it has become the world's best-selling PDO cheese. It has a fine grainy structure and a mellow, tasty, yet never overpowering, flavor, and can be found aged between 9 months to over 24 months. Grana Padano possesses unique nutritional features and is naturally lactose free due to its production characteristics and the long ageing process.

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