Seasonal Mushroom Boscaiola Polenta Truffles and Bacon
Ingredients
- 1 1/4 quarts heavy cream
- 1 1/4 quarts whole milk
- 1 1/4 tablespoons kosher salt
- 8 ounces polenta
- 3/4 cup grated Grana Padano
- 1/4 pound (1 stick) unsalted butter
- 1 cup mixed wild mushrooms, cleaned
- Olive oil, for drizzling
- 6 slices bacon, cut into lardons
- 1/2 shallot, thinly sliced
- 1 tablespoon veal demi-glace or 3/4 cup veal stock
- 1 sprig fresh thyme, leaves picked
- Kosher salt
- 1/2 bunch fresh chives, chopped
- 6 ounces Parmesan, shaved
- 1/4 cup sliced truffles, optional
Instructions
Seasonal Mushroom "Boscaiola" Polenta, Truffles and Bacon serves 6 original recipe by Food Network.
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