Sauteed Polenta with Hedgehog Mushrooms and Aged Provolone

1. 1

   Wipe the mushrooms clean, trim off any woody stems, and slice lengthwise into quarters.

2. 2

   Using a cookie cutter or a sharp knife, cut the polenta into 6 desired shapes.

3. 3

   Heat the butter in a large saute pan over high heat and add the shallot.

4. 4

   Saute for 2 to 3 minutes, until softened.

5. 5

   Add the mushrooms and cook, stirring occasionally, until the mushrooms soften and give off their liquid, 3 to 4 minutes.

6. 6

   Continue cooking until the mushrooms begin to color.

7. 7

   Add the parsley, toss, and keep warm.

8. 8

   Film the bottom of a separate saute pan with olive oil and heat over medium-high heat.

9. 9

   Add the polenta slices and cook, without moving, until the bottoms are light brown and a crust has formed, about 2 minutes.

10. 10

    Using a metal spatula, turn the polenta slices and cook 2 minutes more, or until the polenta is heated through.

11. 11

    Divide the polenta among 6 plates and top with the mushrooms.

12. 12

    Using a vegetable peeler, shave the aged provolone over each dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.