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1
Special Equipment: 2-inch circle cutter
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2
Generously butter a large shallow baking dish and set aside.
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3
In a large saucepan, bring the chicken stock to a boil.
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4
Slowly pour in the polenta and the salt, whisking constantly with a wire whisk.
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5
Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes.
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6
Fold in the corn, Parmesan, and parsley.
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7
Pour the mixture into the prepared baking dish.
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8
Cover and chill in the refrigerator at least 4 hours or overnight.
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9
Preheat the grill to medium-high.
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10
With a 2-inch circle cutter, cut the chilled polenta into circles.
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11
Brush with olive oil and season with salt and pepper.
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12
Grill on both sides until golden brown.
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13
Arrange the polenta on a platter and spoon the vinaigrette over.
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14
Sprinkle with chopped parsley.
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15
1/4 cup aged sherry vinegar
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16
1 small shallot, chopped
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17
1 tablespoon Dijon mustard
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18
1 tablespoon walnut oil
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19
3/4 cup pure olive oil
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20
Salt and freshly ground pepper
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21
1 pound morel mushrooms, washed thoroughly and dried
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22
In a blender, blend the vinegar, shallot, and mustard until smooth.
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23
With the motor running, slowly add the walnut oil and 1/2 cup of the olive oil until emulsified.
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24
Season with salt and pepper, to taste.
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25
Pour into a medium bowl and set aside.
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26
Heat the remaining 1/4 cup of oil in a large saute pan over high heat.
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27
Add the mushrooms and cook until golden brown.
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28
Season with salt and pepper, to taste.
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29
Remove the mushrooms from the heat and coarsely chop them.
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30
Fold the mushrooms into the vinaigrette.
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31
Spoon the vinaigrette over the grilled polenta.
