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.

Serves: 4

Preparation: 10 minutes

Cooking: 40 minutes

INGREDIENTS FOR THE MUSHROOM RAGOUT

2 tbsp unsalted butter

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

FOR THE POLENTA

480ml milk

295ml double cream

200g instant polenta

1 tbsp unsalted butter

1 tbsp shaved Parmesan cheese

FOR THE ASPARAGUS

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

TO SERVE

2 tbsp shaved Parmesan cheese Truffle oil, for drizzling

METHOD

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.