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1
For the creamy polenta: In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface.
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2
Add the salt, and whisk the cream and milk until quite frothy.
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3
(I don't have a scientific explanation as to why this whisking step is important; but I know from experience that when I don't do it, my polenta just doesn't seem as delicious as usual.
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4
Since this initial whisk is easy and takes practically no time, I recommend you do it, too.)
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5
Add the polenta and continue to whisk the mixture as it comes to a boil.
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6
Continue whisking for an additional 3 minutes.
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7
Reduce the heat to very low, cover the pan, and cook the polenta, stirring every 5 minutes or so (switch to a wooden spoon), until the cornmeal is completely cooked and quite tender, 2 1/2 to 3 1/2 hours.
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8
It may seem very thin initially, but it will gradually thicken.
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9
As the polenta cooks, a skin will form on the bottom and sides of pan (if you are not using a nonstick pan), which is proper and which gives the polenta a slightly toasty flavor.
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10
For the fricassee of truffled mushrooms: In a large saute pan, heat the oil over medium heat.
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Add the shallots and cook, stirring, until the shallots just begin to color on their edges.
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Add the mushrooms and crushed red pepper to taste and cook until the liquid is released.
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Add the chicken reduction, bring to a boil, reduce to a bubbling simmer and cook until the liquid is reduced by half.
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(You can prepare the mushrooms ahead up to this point; reheat them over medium-high heat just before serving.)
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Just before serving, stir in the butter, grana padano or Parmigiano-Reggiano and chives if using.
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The polenta should pour from the spoon as you serve it and will thicken as it cools.
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If necessary, you can thin the polenta with a little milk just before serving.
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Divide the polenta among heated bowls or plates.
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Just before serving, reheat the mushrooms if necessary.
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20
Toss the mushrooms with the chives and preserved truffles.
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Spoon some mushrooms and some of the cooking juices over each serving of polenta.
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22
Preheat the oven to 425 degrees F. Rinse the chicken bones and pat them dry.
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Spread them out in single layer with a little room between the bones on one large or a couple smaller sheet pans.
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Roast until they are golden brown, flipping and turning the bones every 15 minutes or so, about 1 hour.
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25
In a large stockpot, heat the olive oil over medium heat.
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Add the celery, carrots, garlic and onions, and cook, stirring occasionally, until the vegetables are well browned, about 20 minutes.
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Add the wine, tomatoes and bones to the stockpot.
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Add enough water to cover everything by about 2 inches (about 6 quarts).
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Cook over medium heat (you want a gentle simmer, not a boil) until the chicken is falling off of the bone and the stock has a full flavor, about 1 1/2 hours.
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30
Remove the chicken and strain the broth several times through a chinois or other fine strainer.
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31
If you want to make and use the reduction right away, spoon off any visible fat floating on top of the stock.
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32
Otherwise, chill the stock until the fat solidifies on top and then scrape off and discard most of it.
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Pour the defatted stock into a saucepan and bring to a boil over high heat, and then reduce the heat slightly so the stock is not boiling so furiously.
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34
As the stock simmers, some of it will remain on the sides of the saucepan; use a spoon or ladle to pour some of the stock over this to deglaze it.
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(This will further increase the intensity of the flavor.)
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Continue simmering until the stock has darkened and reduced to about 1 quart.
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The time this will take will vary, but it will likely take at least 20 to 30 minutes.
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Use right away, refrigerate for up to three days or freeze.
