Creamy Corn Polenta With Sautéed Mushrooms and Parmesan
Translated & summarized from Makor Rishon by baba
Chef Chaim Cohen presented a recipe for creamy corn polenta with a mushroom ragu, suitable for a dairy meal. The dish combines fresh corn, cream, milk, butter, and Parmesan for the polenta, topped with sautéed mushrooms, thyme, butter, and red wine. The recipe details specific quantities and preparation steps for both the polenta and the mushroom ragu, emphasizing a rich and comforting flavor profile.
The story in 5 lines · by baba
- Chef Chaim Cohen created a creamy corn polenta dish with a mushroom ragu.
- The polenta is made with fresh corn, cream, milk, butter, and Parmesan cheese.
- The mushroom ragu features mixed mushrooms, thyme, butter, red wine, and olive oil.
- Parmesan cheese is incorporated into both the polenta and as a topping.
- The dish is presented as an ideal meatless option for a dairy meal.
Chef Chaim Cohen prepared a rich and comforting dish featuring creamy corn polenta topped with a mushroom ragu, enhanced by thyme, butter, and red wine. Parmesan cheese is incorporated into both the polenta and the topping, unifying the flavors. Cohen made the dish with his uncle Aharon in the kitchen of "Shum, Pilpel, and Olive Oil," presenting it as an ideal meatless option for an elaborate dairy meal.
The recipe calls for a mushroom ragu made with 500 grams of mixed mushrooms, four sprigs of thyme, 50 grams of butter, half a cup of red wine, two tablespoons of olive oil, coarse salt, and black pepper. For the polenta, ingredients include fresh corn kernels from four cobs, 250 ml of 38% cream, 750 ml of milk, 50 grams of butter, 100 grams of grated Parmesan, and fine salt.
Preparation involves simmering the cream, milk, and butter in a deep pot over medium heat. Once the butter melts, fresh corn kernels are added and cooked for about 30 minutes. Grated Parmesan is then stirred in and cooked for another five minutes. The mixture is blended with an immersion blender to a coarse texture and seasoned with salt.
For the mushroom ragu, two tablespoons of olive oil are heated in a wide pan over high heat. Mushrooms and thyme are added and sautéed for about five minutes. Butter is then added, and the mushrooms are fried for another five minutes until browned. Red wine is introduced, stirred, and cooked over medium heat for approximately three more minutes, then seasoned with salt and pepper.
To serve, the polenta is placed in a serving bowl, topped with the mushroom ragu, sprinkled with grated Parmesan, and drizzled with a little olive oil.
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