INGREDIENTS:Polenta ¼ lb. butter for pan 4 cups water pinch Kosher salt 2 tsps pepper 1 cup polenta 2 Tbsps. fresh basil, chiffonade ¼ lb. Asiago cheese, sliced thin Wild Mushroom Ragout 4 Tbsps. salted butter 6 ozs. wild mushrooms, sliced ¼ cup dry white wine 1/3 cup heavy cream Salt & pepper to tasteDIRECTIONS:1. Butter a cake or cookie sheet pan; reserve. Bring water, salt, and pepper to boil in a large saucepan. Slowly stir in polenta with a whisk to avoid lumps. 2. Reduce heat to ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.