Pan Roasted Mushrooms and Roasted Shallots with Mascarpone Polenta

By Bobby Flay - Fabulous Food Show 2009

Introduction:

Ingredients:

Mushroom Grits

3 tablespoons pure olive oil

1 ½ pounds assorted mushrooms (cremini, shiitake, oyster) coarsely chopped

3 large shallots, thinly sliced

Salt and freshly ground black pepper

2 tablespoons canola oil

1 small onion, finely chopped

2 cloves garlic, finely chopped

4-5 cups homemade chicken stock or low sodium canned chicken or vegetable broth

1 cup finely ground yellow cornmeal

½ cup mascarpone cheese

2 teaspoons finely chopped fresh thyme

¼ cup freshly grated Parmigiano Reggiano cheese

2 tablespoons unsalted butter

Fresh thyme sprigs, for garnish

Instructions:

1. Preheat oven to 425 degrees F. Put the mushrooms and shallots in a small roasting pan, toss with olive oil and season with salt and pepper.  Roast in the oven, stirring a few times, until golden brown and soft, about 25 minutes.

2. Heat the oil in a medium saucepan over medium heat, add the onion and cook until soft.  Add the garlic and cook for 30 seconds.  Add 4 cups of the stock and bring to a boil.  Slowly add the cornmeal, whisking constantly, and continue to whisk until thickened.  Reduce the heat to medium and cook until the grits are soft stirring constantly, adding more stock if needed, about 10 minutes.  Remove from the heat and stir in the mascarpone, thyme, parmesan, butter and season with salt and pepper to taste.

3. Pour the polenta in a medium shallow bowl and top with the mushroom mixture.  Garnish with fresh thyme sprigs.