Another fabulous dish courtesy of Scott Conant! Click here to watch his “how-to” on IGTV! When I saw him the other day make this Creamy Polenta with Mushrooms, I just knew I had to try. I have never attempted to make polenta, but I have been wanting to find the perfect recipe.
His video focuses more on the technique. This recipe is definitely a labor of love. I kind of broke down it down here for you, and encourage you to watch his video. I replayed many times. You must also try Scott’s Bolognese.
You will be scalding the half and half, so you need the pot to be fairly warm. Add in the half and half. Whisk and allow to come to a boil and foam. Season with kosher salt. Slowly, and I mean very slowly, whisk in the polenta.
Be very careful, as the polenta expands it has a tendency to “pop” right out of the pot. Try not to get burned. Cutting his recipe in half only required about an hour cook time.
Keep whisking for at least five minutes. You will notice the polenta swell and thicken. Turn down heat and allow to cook with the lid on. Continue stirring with a wooden spoon about every five to ten minutes, gently skimming the bottom.
While the polenta is cooking, sauté the shallots and mushrooms with the olive oil in a cast iron pan. In a sauce pot, heat up the demi-glace and chicken stock. Allow to come to a boil. I did feel like the consistency of the sauce was a bit too liquid. So, I did whisk in a cornstarch slurry to thicken (about 2 tablespoons cornstarch to 2 tsp stock)
When the mushrooms and shallots have cooked through, add in the fresh thyme. Transfer the mushrooms to the sauce. Stir in the fresh parsley and reserve until the polenta is finished.
Once the polenta has reached the perfect consistency. It should coat the back of the wooden spoon. Remove from heat and stir in the butter and Parmesan cheese.
Spoon the polenta into a large bowl. Top with the mushroom sauce. Garnish with a touch more fresh chopped parsley. Enjoy this amazing Creamy Polenta with Mushrooms.