6 cloves garlic, peeled, divided
4 tablespoons added virgin olive oil, divided
3 to 5 cups small-sodium chicken inventory or vegetable stock
½ cup large cream or 50 percent-and-50 %, optional
¼ cup goat cheese, optional
2 tablespoons unsalted butter
½ cup grated pecorino cheese
2 shallots peeled and sliced into thin rings
2 ½ cups assorted mushrooms, sliced
½ cup quartered artichoke hearts in h2o
1 teaspoon white truffle oil
1 ½ cups roughly chopped new spinach
4 tablespoons coarsely shredded Reggiano Parmigiano, optional
Notes: For this recipe, it is very best to prep all elements ahead of time to maintain cooking flowing smoothly.
• For the take a look at we used Bob’s Red Mill Corn Grits Polenta. Grits and polenta vary widely, so the cooking situations and the total of liquid included can also differ extensively. Even though the examination grits attained a nice thick regularity at 5 minutes employing the initial 3 cups stock and ½ cup fifty percent-and-fifty percent, tasting a small spoonful discovered a grittiness. We ended up cooking the polenta for 18 minutes whole, incorporating 2 cups extra of sizzling inventory in ¼ cup increments as needed, until the mouthfeel was creamy and softly granular. Other quality polentas consist of regionally grown McKaskle Family Farms Organic and natural Popcorn Polenta and Anson Mills Artisan Manufactured Good Yellow Polenta.
• For the goat cheese, we made use of a log slash into ½ –inch cubes. Butter was also minimize in smaller cubes.
• White truffle oil is readily available at Further Virgin, An Olive Ovation in Ladue and at Vom Fass in Maplewood.
1. Finely chop 4 cloves of garlic and set aside. Warm a hefty bottomed 3-quart sauce pan in excess of medium low warmth, then incorporate 1 tablespoon olive oil. Decrease heat to lower and add the 4 chopped garlic cloves. Stir to coat with oil and sauté for 2 minutes. Do not brown the garlic.
2. Include 3 cups of stock and the ½ cup of cream (optional) to the pot, reserving 2 cups of stock, and carry to a regular simmer above medium substantial heat.
3. Location the remaining 2 cups stock in a smaller saucepan on the stove and heat to a regular simmer and keep in reserve to use as desired.
4. Applying a whisk, slowly pour the polenta into the 3-quart bigger pan, whisking consistently for 5 minutes, till the texture is smooth.
5. Continue on to cook, stirring frequently with a wooden spoon, for 5 to 18 minutes right up until the polenta thickens to a creamy regularity and loses its tricky granular mouthfeel. Add the reserved heated inventory as desired in ¼ cup increments.
6. Remove from the warmth. Insert in the goat cheese and butter and drive into the warm polenta with the wood spoon. Incorporate the grated pecorino in 4 additions, folding into the scorching polenta following every addition. Permit the cheeses to soften prior to providing a fast stir to integrate and established apart in a heat spot, this sort of as the back of the stove, protect and vent the pot.
7. Flavor, then add salt and pepper if wanted.
8. For the topping, finely chop the remaining 2 cloves of peeled garlic. Peel and slice shallots into slim rings and separate. Heat an 8-inch skillet in excess of reduced heat, elevate warmth to medium and increase remaining 3 tablespoons of olive oil. When the oil is very hot, incorporate sliced shallots and garlic and sauté for 1 to 2 minutes without browning them.
9. Stir in sliced mushrooms, chopped spinach, artichoke hearts and truffle oil, and raise warmth to medium high and sauté for 5 minutes, stirring often.
11. Taste. Include salt and pepper if essential.
12. Divide the polenta evenly, then top rated with the sautéed mushroom combination, garnish with Reggiano Parmigiano (if wished-for) and serve.
For every serving (centered on 4): 534 energy 35g body fat 15g saturated fats 59mg cholesterol 18g protein 38g carbohydrate 3g sugar 4g fiber 968mg sodium 183mg calcium