Herbed Creamy Polenta With A Chardonnay Porcini Cream Sauce Recipes

CREAMY HERBED POLENTA

Steps:

• Bring broth, water and garlic powder to boil in medium saucepan on medium heat. Reduce heat to medium-low.
• Add polenta in a thin steady stream while whisking constantly. Cook 4 to 5 min. or until thickened, stirring constantly.
• Remove from heat. Add cream cheese and Parmesan; stir until cream cheese is completely melted and mixture is well blended. Stir in herbs.

HERBED POLENTA

Steps:

• Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE

Steps:

• In a small bowl, soak dried mushrooms in hot water.
• Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
• Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
• Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

HERBED CREAMY POLENTA WITH A CHARDONNAY PORCINI CREAM SAUCE

Steps:

• Polenta:.
• Place Polenta, Water and Butter in an oven proof baking dish.
• Whisk to remove any lumps. Bake in a 350 oven for 20-30 minutes till all water is absorbed. Add fresh chopped herbs and parmesan cheese.
• Return to oven for 10 minutes, covered.
• Chardonnay Porcini Cream Sauce:.
• Bring Wine and Mushrooms to a boil.
• Turn off and allow to steep 20-30 minutes.
• Add cream and return to stove. Simmer till reduced by half.
• Finish with Madeira, Salt and Pepper.
• Place warm Polenta on serving dish.
• Using a spoon form a well in the center. Ladle Cream Sauce.
• over Polenta. Garnish with extra grated Parmesan.