Romano
Concepts
Want to showcase Romano on your menu? Serve up something sensational with these innovative concepts.
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GALBANI® WILD MUSHROOM RAGU OVER CRISPY POLENTA
INGREDIENTS
2 cups | Whole milk |
2 ¼ cups | Chicken broth |
1 cup | Instant polenta |
½ cup | Galbani Pecorino Romano, grated |
1 cup | Galbani Mascarpone |
2 tbs. | Butter |
2 tbs. | Olive oil |
2 lbs. | Assorted gourmet mushrooms, thinly sliced |
2 | Shallots, minced |
1 tbs. | Truffle oil |
⅓ cup | Parsley, finely chopped |
½ cup | Galbani Parmesan, grated |
Kosher salt & freshly ground black pepper to taste |
METHOD
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In medium saucepan, add milk and 2 cups chicken broth. Bring to a boil.
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Gradually add polenta, whisking constantly to prevent lumps from forming.
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Reduce heat and cook until polenta is very thick.
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Remove from heat and add Pecorino Romano.
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Whisk in ½ cup of Mascarpone.
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Season with salt and pepper.
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Mushroom mixture: Melt butter and olive oil in sauté pan. Add mushrooms and sauté until browned. Add shallots, sauté another minute, and season with salt and pepper. Add ¼ cup of chicken broth and heat for 2 minutes. Stir in remaining Mascarpone, truffle oil, and parsley.
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Arrange polenta on a platter, top with mushroom mixture, sprinkle with Parmesan, and serve.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments