Creamed Mushrooms and Polenta with Komatsuma


Yield: 6 portions

4 cups chicken stock
2 teaspoons minced garlic
1 cup yellow cornmeal
1 T kosher salt
1 t freshly ground black pepper
1 cup Chevre
1/4 cup heavy cream
1 T unsalted butter

  1. Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil.
  2. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring.
  3. Off the heat, stir in the Parmesan, cream, and butter. Taste for seasonings and serve.

Creamed Oyster Mushrooms

1/2 cup white wine (dry)
1 lb. 8 oz. oyster mushrooms
2 cups heavy cream
1/4 lb Heritage Farms bacon, diced
1 lb Komatsuma, chiffonade
2 large bulbs spring onions, sliced
2 cups chicken stock
1 T butter
Salt & Pepper to taste

  1. Heat butter in pan over medium heat, add bacon and cook till thoroughly rendered
  2. Add onions and sweat till translucent
  3. Increase heat slightly, add oyster mushrooms and sauté till softened and colored
  4. Deglaze pan with wine and reduce by half, add chicken stock and heavy cream
  5. Reduce liquid till it coats the back of a spoon without running, stir in greens, season and season
  6. Serve atop the polenta (with a glass of dry white, or light red wine!!)