Chef-Partner Michael Kimmel
, Tarpy's Roadhouse, Monterey
6 polenta patties, griddled until golden brown, hot
3 cup wild mushroom Madeira wine reduction, simmering
24 spears asparagus, bottoms, trimmed, quick blanched, still hot
3 Portabella mushrooms, grilled, seasoned with salt & pepper, sliced thin, still hot
4 Tbl. roasted red pepper, julienne, to garnish
Wild Mushroom Madeira Wine Reduction
Yield: 6-4 oz. portions
1/2 LB mushrooms, sliced
1/2 tsp. garlic, chopped
1 Tbl. shallots, chopped
3 Tbl. olive oil
1/2 cup Madeira wine
2 cups chicken stock
1 tsp. Kosher salt
1/8 tsp. black pepper, ground
2 tsp. Thyme, chopped
1 tsp. corn starch
3 Tbl. Madeira Wine
2 Tbl. butter, cubed
Polenta
Yield: 6 portions with a large #8 scoop
1 1/2 cup Manufacturing cream (heavy cream in green container)
3 Tbl. Half & Half
1 1/2 cup chicken stock, defatted
1 Tbl. butter, unsalted
3 oz. Semolina flour
3 oz. Polenta ( course Cornmeal)
1/2 tsp. Kosher salt
1 black pepper, ground
1/8 tsp. nutmeg, ground
2 oz. Jarlsburg cheese, grated
8 oz. Asiago cheese, grated
1 egg
Wild Mushroom Madeira Wine Reduction
1. In a smoking hot sauté pan, add oil and sauté mushrooms until caramelized, add garlic and shallots.
2. Add the next set of ingredients, allow to simmer and reduce by a fourth.
3. Mix the cornstarch with the wine and a little water to dissolve completely, add to the sauce while whisking, simmer for an additional 2 minutes.
4. Add the cubed butter and Thyme, whisk to combine. Use the sauce right away or allow to cool, label, date and refrigerate.
Polenta
1. Combine the first of ingredients in a large sauce pan.
2. Bring to a boil. Whisk in the second set of ingredients.
3. Stir constantly until thick and smooth, about 8-10 minutes.
4. Off the heat add the remaining ingredients.
5. Mix well. Cool slightly. Portion with an ice cream scoop onto sheets trays lined with parchment paper. Flatten to form a patty.
To serve:
1. Butter both sides and brown on the griddle or in a non-stick sauté pan and it heats all the way through.
Assembly:
1. In a soup bowl place the polenta patty in the center.
2. Ladle the mushroom reduction over the polenta patty.
3. Arrange asparagus spears with the tips sticking out around the outside of the polenta, four to a portion.
4. Place the sliced Portabella mushroom on the top center of the polenta, then garnish with the red pepper.
