Serves 4
Polenta
3 cups chicken stock or broth
1 cup quick-cooking polenta
2 tbsp. butter
¼ cup grated Parmigiano-Reggiano cheese
Salt and ground pepper, to taste
Fricassee
2 tbsp. extra-virgin olive oil
1 tbsp. butter
1 can mushroom pieces, drained
16 dried shiitake mushrooms
Salt and ground black pepper; to taste
2 tbsp. balsamic vinegar
½ cup beef stock (or chicken stock)
2 scallions, thinly sliced on an angle
Directions
Place the shiitake mushrooms in a small pan and add enough water to cover. Bring to boil over medium-high heat. Remove from heat and let sit until mushrooms are soft, about 20 minutes. Strain and slice mushrooms. In a 3-quart saucepan, bring chicken stock to boil. Slowly pour polenta into boiling stock while whisking until mixture is creamy and most of the liquid is absorbed. Add butter and cheese, stir, and season with salt and pepper to taste. Cover and reserve. Heat olive oil and butter in a large nonstick skillet over medium-high heat. Sauté fresh and canned mushrooms until they are dark and cooked through, about 8 minutes. Season with salt and pepper. Add vinegar and stir to coat the mushrooms. Continue cooking until vinegar evaporates, about 1 minute. Add beef stock and reduce until sauce is slightly thickened. Add scallions and toss to combine. Spoon polenta onto plate and top with mushroom fricassee and sauce. Garnish with more scallions.
Note: For added mushroom flavor in the polenta, substitute juice from canned mushrooms and shiitake liquid for an equal amount of the chicken stock.