Sharon Peddie Makes a Party Polenta Board скачать в хорошем качестве

Sharon Peddie Makes a Party Polenta Board

It's an impressive and delicious way to elevate a holiday dinner or cocktail party! Sharon Peddie, co-author of "F-Words Mom Let Us Say: Food, Family and Friends", joined us to share her Party Polenta Board. Party Polenta Board -- Creamy, Dreamy, Cheesy Polenta with Sautéed Mushrooms Serves 10 as a side dish Sautéed Mushrooms with Garlic, Sage & Wine (Make first) 2 tablespoons extra-virgin olive oil 3 tablespoons salted butter 10 leaves fresh sage, leave whole 5 cups mushrooms, cleaned (Use at least 3 varieties. We used Bella, shiitake and chanterelle.) Slice the large mushrooms and leave the smaller mushrooms whole for visual interest.) 4 fresh cloves garlic, peeled and sliced 1/4 cup white wine of choice Mushroom Instructions: Heat the oil and melt the butter in a large skillet over medium heat to combine. Add the mushrooms and sage. Move around to coat all ingredients with butter and oil mixture. Cook mushrooms for about 5-6 minutes until mushrooms are browned. Stir occasionally. Add garlic and cook for another 1-2 minutes until mushrooms are cooked through and garlic is fragrant. (Be careful not to burn.) Add wine and stir for another minute. Remove from heat. Reheat in the skillet for about one minute right before it’s time to spread on top of polenta. Polenta 4 1/2 cups Chicken broth 4 fresh cloves garlic, smashed, peeled and chopped 1 large sprig of fresh rosemary 1 1/2 cups polenta (we love Bob’s Red Mill Organic) 4 1/2 tablespoons unsalted butter 1 1/2 cups fresh heavy cream 1 cup grated Parmesan cheese Freshly ground pepper to taste 2/3 cup shaved Parmesan cheese, shaved TruYle oil (or extra-virgin olive oil) to drizzle 10-15 fresh basil leaves, whole 8 sprigs of fresh thyme Large board for polenta presentation Polenta Instructions: In a large saucepan, bring the broth, garlic and rosemary to a boil. Whisk in the polenta and reduce the heat. Cook slowly, stirring occasionally or until the liquid is gone, about 5 minutes. Add the butter and stir until melted and combined. Add the cream and Parm, stirring until polenta is warm again, less than a minute. Immediately pour on to the polenta board down the center Season with freshly ground pepper, sprinkle the shaved Parm, drizzle oil Arrange basil leaves and thyme sprigs decoratively. Enjoy! Tip: This creamy, dreamy, cheesy polenta dish can be anything you need it to be. It can serve as an elevated side to any meal. Add olives and it can be an impressive appetizer to any cocktail party. You can even transform it into a main dish by adding wine braised beef, meatballs or roasted pork on top or around it.