The Kitchen
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- Melly's Recipes
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Rich Polenta Cakes with Mushroom Sauce
2007 Syrah
- 2 egg yolks
- 1 whole egg
- 8 ounces cream cheese
- 1 cup prepared polenta
- 1/4 cup bleu cheese
- Pastry dough
Preheat over to 350°.
Mix all ingredients except the pastry dough in a medium bowl. Line the bottom of an 8x8 inch pan with pastry dough. Bake for about 45 minutes or until fluffy and set in the middle (middle will be soft). Top with mushroom sauce, enjoy while cake still warm.
Mushroom Sauce
- 1 1 ounce package fried shiitake mushrooms
- 1 1/2 cups hot water
- 1 tablespoon olive oil
- 6 bacon slices, minced
- 3 shallots, mince
- 4 ounces fresh shiitake or button mushrooms, sliced
- 1/2 teaspoon dried rosemary, crumbled
- 1 cup beef stock or canned unsalted broth
- 1/4 cup red wine
- 1 cup whole milk
- 3 tablespoons butter
- 2/3 freshly grated Parmesan cheese (about 2 ounces)
- Salt and freshly ground pepper
- Fresh Italian parsley, minced
- Additional freshly grated Parmesan cheese
Heat oil in heavy skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Add shallots to bacon in skillet and saute 1 minute. Add dried and fresh mushrooms and rosemary; saute 3 minutes. Add wine, stock and mushroom soaking liquid. Boil until liquid is reduced to a glaze, about 15-20 minutes.
Add milk and simmer until thick, about 10-15 minutes. Remove from heat, add butter, stir until melted. Mix in 2/3 cup Parmesan. Season with salt and pepper. Pour over polenta cake and garnish with parsley.
