- Bring chicken stock and cream to a simmer in a medium saucepan.
- Slowly whisk in polenta.
- Reduce to low heat and cook slowly for ½ hour, stirring often with a wooden spoon.
- In a large bowl toss mushrooms with shallot oil, sherry, and seasoning.
- Heat oven to 375 degrees and roast mushrooms on a sheet pan for about 15 minutes or until golden in color.
- Fold Fontina, Parmesan, & butter into polenta until melted. Season to taste.
- Spoon soft polenta into a bowl and top with the mushrooms.
- Serve with Les Deux Frères and enjoy!
Fall Release 2021
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2019 Les Deux Frères
52% Grenache, 26% Cabernet Sauvignon, 22% Tempranillo
Soft Polenta with Roasted Mushrooms
Recipe courtesy of Chef Jeffery Scott
Ingredients
For the Polenta:
2 cups Dry Polenta
10 cups Chicken Stock
1 cup Heavy Cream
4 oz Grated Parmesan Reggiano
4 oz Diced Fontina Cheese
2 oz Butter
Sea Salt
Fresh White Pepper
For the Mushrooms:
1 lb Wild or Cultivated Exotic Mushrooms
(Chanterelle, Oyster, Maitake, Trumpet – A Mix is Best)
1 Medium Shallot Finely Diced
1 Tbsp Dry Sherry
2 Tbsp Olive Oil
Sea Salt
Fresh Black Pepper
WINE PAIRING FOR SOFT POLENTA
Soft polenta is a finely ground cornmeal that makes a creamy dish with a slightly sweet flavor. This rendition by Chef Jeffrey Scott uses roasted mushrooms and cheese to create a savory and decadent version of the traditional dish originating from Northern Italy.
The perfect wine pairing for soft polenta with roasted mushrooms is BENOM's Les Deux Frères, a Grenache-based blend with Cabernet Sauvignon and Tempranillo. The structure imparted by the Cabernet Sauvignon lends a sturdy backbone to the wine, ensuring it holds its own against the richness of the dish, while the Tempranillo adds spice and complexity. The approachability and softness from the Grenache allows the wine to complement without overpowering the dish.
Whether enjoyed on a cozy evening in or as part of a lavish dinner, Les Deux Frères serves as the ideal wine pairing for soft polenta with roasted mushrooms.
Method
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