Cheesy Polenta Pancakes with Wild Mushrooms
It’s ironic how that which was once rustic is now gourmet. A variety of mushrooms, savory cheese, and organic polenta make a combination that is impressive in its simplicity. Use this as a side or an entree!
Makes 8 pancakes
3 cups of whole milk
1 oz. each of alba clamshell, brown clamshell, forest nameko, and velvet pioppini mushrooms
1 cup of Bob’s Red Mill organic grits
3/4 cup of grated Parmesan cheese
5 tbs. of butter, plus 2 tbs., plus 1 tbs.
1/4 cup of flour for light dredging
2 egg yolks
2 tbs. of extra virgin olive oil, plus another 1 tbs.
2 tsp. of kosher salt
2 tbs. of white wine
Salt and pepper to taste
Heat the milk, 5 tbs. of butter, and salt in a sauce pan over medium heat to the point that the milk scalds. Slowly add the polenta stirring constantly, and cook for about 10 minutes, until thickened.
Remove from heat, and stir in the cheese and egg yolks until fully incorporated. Pour into a glass baking dish and spread out evenly. Cool uncovered in the refrigerator for at least 4 hours.
With a cookie cutter, portion out the pancakes (and it’s okay if they’re a little lopsided or loose, because frying will solidify them). Dredge them lightly in flour, and reshape as necessary as you go.
Heat 2 tbs. of butter and 2 tbs. of olive oil in a cast iron pan over medium-high heat to fry the pancakes. Allow at least 20 seconds between placing the pancakes, so as not to shock the pan.
At the same time as frying the pancakes, saute the mushrooms with 1 tbs. of butter, 1 tsp. of olive oil, and white wine in a saute pan over medium-high heat. Cook for about 4 minutes until softened.