About: This recipe is part of a complex dish at Corsa Cucina: Breast of Squab with Foie Gras, Candied Shallot, and Wild Mushroom Polenta. While the squab preparation is complex and time consuming, the wild mushroom polenta is much easier for a home cook to manage, and makes an elegant and decadent accompaniment to any main course.
Combine milk, salt, and stock and bring to a simmer. Add the polenta in a slow steady stream and bring the mixture to a simmer. Stir with a wooden spoon and cook at very low heat for 1 hour, stirring frequently. If the mixture begins to thicken too much, add more simmering stock. Finish with mascarpone and butter, then season and finish with grated cheese. (Do not overpower with Parmigiano). The consistency should be that of loose mashed potatoes.
Presenting the dish:
Place a dollop of polenta on each plate and spoon wild mushroom sauce over polenta. Serve warm with a drizzle of olive oil.
Wild Mushroom Sauce
Pair and rinse the mushrooms thoroughly, soaking the trumpets and hedgehogs several times to remove any excess debris and dirt, then strain and drain well on dry absorbent towels. Heat a heavy sauce pan over high heat and add the oil, add the slices of porcini and color well, and then add pancetta and butter and continue to color. Add the other mushrooms and add the shallots and garlic, cooking them through to avoid the ‘raw’ garlic flavor. Add the thyme and the squab (or chicken) jus and reduce to a thick sauce consistency, finishing with the parsley upon serving.
5 C. chicken stock, plus 1/2 to 1 cup if needed
1/2 C. porcini mushrooms
5 C. whole milk
1/2 C. black trumpet mushrooms
1/2 C. hedgehog mushrooms
2 C. polenta (fine ground Anson Mills)
1/2 C. marscarpone
1 Tbsp. olive oil
4 Tbsp. butter
2 Tbsp. diced pancetta
1/2 C. grated Parmigiano cheese
1 Tbsp. diced shallots
1 1/2 tsp. salt
1 tsp. garlic puree (in oil)
4 turns white pepper
2 Tbsp. butter
1 sprig of thyme
4 Tbsp. squab jus (or brown chicken jus)
4 Tbsp. Italian parsley, julienned
to taste, salt and pepper