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1
In a large saute pan, cook the bacon till lightly crisp. Remove the bacon and add morels, pinch of salt, and 2 tbs of butter. Cook till the mushrooms develop a nice brown crust. Add veal stock and thyme, simmer rapidly till the stock is more or less evaporated, leaving the mushrooms moist with the tiniest amount of liquid. Set aside.
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2
In a separate large pan heat 3 tbsp butter. Saute the shallots and carrots with a pinch of salt till softened, about 10 minutes, stirring frequently. Stir in the sugars, vinegar, port wine, kosher salt and pepper. Cook over medium heat until the liquid has reduced.
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3
Chop the sauteed mushrooms and bacon bits. Add to the warm sauce and combine gently but thoroughly over low heat till warmed. Check for black pepper, it should be fairly peppery. Serve with goat cheese polenta and creme fraiche. Be warned - highly addictive!!
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4
Bring the chicken stock, 2 tbsp butter, pepper, thyme, and salt to a boil in a heavy-bottomed pot. Sprinkle polenta slowly while constantly stirring the liquid. Reduce the heat to a gentle simmer, and constantly stir the polenta till it pulls away from the sides of the pan. The polenta is cooked when it is creamy and no longer grainy. It should take about 20-25 minutes to get the right consistency. (I cook polenta for at least an hour when I want it extra creamy as I serve it with my short ribs).
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5
Stir in the goat cheese and taste the seasonings. Pour immediately into a butter glass pan. When cool, cover and refrigerate overnight.
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6
Cut the polenta into any shape you wish. I usually cut them into bite size since I serve this at my cocktail parties. Heat a big skillet with some olive oil. Pan fry the bites till golden brown on each side. Top it with Morel Marmalade and creme fraiche. Serve warm.
