Polenta Baskets Stuffed with Gorgonzola, Porcini Mushrooms and Truffle Oil

RH Staff

Yield: approximately 50 cups.

POLENTA CROUTONS:
15 oz. regular or instant polenta, prepared as directed

POLENTA AND PORCINI:
8 oz. porcini, fresh or frozen, chopped
1 chopped shallot
5 cloves garlic, chopped
1 Tbsp. extra virgin olive oil
1 oz. unsalted butter
1 Tbsp. white wine vinegar
1 pinch Italian parsley, chopped
2 Tbsp. black truffle oil
1 oz. grated Parmesan cheese
2 lb. cubed Galbani Bel Paese® cheese
3.2 oz. Galbani Gorgonzola cheese

For polenta croutons: Cut firm polenta into 2" circles, 3/4" thick, with a round cookie cutter. Scoop out center to create a well. Deep-fry until crispy.

For stuffing: Sautè chopped porcini with chopped shallot, garlic, olive oil, butter, vinegar, parsley and truffle oil.

Put 1 oz. Gorgonzola and 1 oz. Bel Paese into each polenta cup. Top each with 1 oz. of mushroom mixture and a pinch of Parmesan. Bake in 400°F oven until crispy.

Photo Credit: GALBANI
Recipe Provided by: Chef Maurizio Mazzon, Il Fornaio Restaurant, San Francisco