Po­lenta Jerusalem-style

In The Palo­mar, this dish is served in in­di­vid­ual kil­ner jars. If you don’t have any then a large ramekin will also work.

The Jewish Chronicle - - LIFE -

Serves: 4

Prepa­ra­tion: 10 min­utes

Cook­ing: 40 min­utes


2 tbsp un­salted but­ter

250g as­sorted mush­rooms, such as but­ton, porta­bella, oys­ter, or shi­itake, torn by hand


480ml milk

295ml dou­ble cream

200g in­stant po­lenta

1 tbsp un­salted but­ter

1 tbsp shaved Parme­san cheese


6 thin as­para­gus stalks, trimmed and cut into 3-inch pieces

2 tbsp olive oil Juice of 1 lemon

Coarse salt and freshly ground pep­per


2 tbsp shaved Parme­san cheese Truf­fle oil, for driz­zling


First make the mush­room ragout: heat but­ter in a small heavy-bot­tomed fry­ing pan.

Add mush­rooms and cook, stir­ring oc­ca­sion­ally, un­til cooked, 25 to 30 min­utes. Sea­son well with salt and pep­per.

Mean­while, make the po­lenta: bring milk and cream to a boil in a large saucepan over medium high-heat.

Re­duce heat to low and whisk in po­lenta; cook, whisk­ing con­stantly, un­til thick­ened, 5 to 7 min­utes. If mix­ture seems too thick, thin out with a lit­tle more milk or wa­ter. Whisk in but­ter and Parme­san cheese. Sea­son with salt; cover and set aside.

Pre­pare the as­para­gus by bring­ing a pot of wa­ter to a boil. Gen­er­ously salt wa­ter and re­turn to boil. Mean­while, put some ice and cold wa­ter in a large bowl to make an ice-wa­ter bath. Cook the as­para­gus in boil­ing wa­ter un­til ten­der-crisp, 1 to 2 min­utes.

Drain and im­me­di­ately trans­fer to the ice-wa­ter bath.

Drain and trans­fer to a medium bowl. Driz­zle with olive oil and lemon juice; sea­son with salt and pep­per.

To serve, place 2 to 3 ta­ble­spoons of po­lenta in each of four 1-cup jars with lids. Add a ta­ble­spoon of mush­room ragout to each jar. Top with 3 to 4 as­para­gus pieces and 2 to 3 Parme­san shav­ings. Driz­zle each jar with truf­fle oil; cover jars and serve.

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