Name: Cheese and Mushrooms Polenta
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 2 1/2 cup (625 ml) milk; 1 cup (250 ml) water; 3/4 teaspoon (3 ml) salt; 1 cup (250 ml) fine cornmeal; 1/4 cup (60 ml) diced butter; 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese; 4 slices pancetta 1/4-inch (0.5-cm) thick, chopped; 2 tablespoons (30 ml) butter; 3 shallots, chopped; 8 cups (2 litres) mixed mushrooms, chopped; 1/2 cup (125 ml) white wine; 1 cup (250 ml) beef broth; 1 cup (250 ml) 15% cooking cream; salt and pepper; 12 thin slices mozzarina cheese

Note from Ricardo

You will find the mozzarella di buffalo in good cheese shop and Italian grocery stores. As its name suggests, it's fresh mozzarella made with buffalo milk. Since 1993, the name mozzarella di campana bufula is a registered trademark, protected by the DOC label. In supermarkets, you can find fresh mozzarella in two forms: small bocconcini balls or mozzarina, a big ball much like a milky mozzarella di buffala. The mozzarina is more expensive than the small bocconcini, but much tastier.

Cheese and Mushrooms Polenta

Categories

Ingredients

POLENTA

MUSHROOMS GARNISH

Preparation

POLENTA

MUSHROOMS GARNISH

ASSEMBLY

Note from Ricardo

Personal Note