POLENTA WITH WILD MUSHROOM FRICASSE
3 cups Mushroom Stock (recipe in Basic Techniques)
1/2 teaspoon salt
1/2 cup polenta
1/3 cup grated Parmesan cheese
1 pound mixed mushrooms: portabello, oyster, cremini
2 tablespoons olive oil
1 tablespoon shallot, minced
1 teaspoon garlic, minced
1/8 teaspoon salt
1 teaspoon fresh rosemary, minced
rosemary sprigs as garnish
Polenta: Bring 2-2/3 cup mushroom stock to a simmer in a heavy saucepan (reserving the remaining 1/3 cup for later use). Stir in the salt and polenta continuing to stir over medium heat until the cornmeal is quite thick. This will take about 5 minutes. When it is so thick it is almost stiff, stir in the cheese. Turn it out into a buttered 8" square baking pan. Chill until just before serving.
Serving: Cut polenta into quarters. Lightly oil the pieces and broil them until lightly browned on both sides. Set a square on each of 4 warm plates.
Fricasse: Wait until 15 minutes before serving time to prepare the mushrooms. Brush them clean, trim stems, and slice them. Heat 1-1/2 tablespoons oil in a skillet. Saute the mushroom slices over high heat until they lightly brown. Spoon the mushrooms over the polenta squares.
Add the last 1/2 tablespoon of oil to the hot skillet. Saute the shallots and garlic for 1 minute over medium heat. Deglaze the pan with the mushroom stock but do not reduce it. Stir in the salt and rosemary and spoon the juices over the mushrooms.