Serving Size: 6
Preparation Time: 1 hour
Ingredients
- 1¼ cup Polenta
- 6 cup liquid (mix of milk, stocks, etc)
- ¼ cup Parmesan cheese or Asiago, grated
- 2 tablespoons butter
- ½ teaspoon kosher salt and white pepper
- ½ cup candy caps, chopped
- ½ cup black chanterelles, chopped
- 1 cup golden chanterelles, chopped
- 6 tablespoons olive oil and butter mix
- ½ cup Chinese sugar pea pods
- ½ cup carrot slices (use a cheese grater), 1/16-inch thick
- 1 bunch spinach, well washed
- 3 tablespoons pine nuts, toasted
Preparation
- Make the polenta, keep warm and set aside.
- Sauté each species of mushrooms separately and set aside. Salt and pepper to taste.
- Sauté the pea pods and carrot slices separately in butter and keep apart.
- Put a little of the warm polenta into the bottom of a large oiled oven proof bowl. Put the blacks and carrots as a layer next. Add another layer of polenta. Add the candy caps and peas as a layer. Then another of polenta. Then the pine nuts and spinach. More polenta, then finish with the golden chanterelles.
- Put an attractive serving plate over the oven-heated trifecta and quickly turn it over to release. Serve with a sauce
Serving ideas
Serve with bechamel or fresh tomato sauce (or both)