Twin Farms Red Polenta With Wildcrafted Oyster Mushroom Broth From 'The Vermont Farm Table Cookbook'

1. 1

   Bring the chicken stock to a boil in a large saucepan over medium-high heat. Whisking constantly, add the polenta in a slow, steady stream. Continue stirring until the stock returns to a boil. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon, until thickened, 30 to 35 minutes. The polenta should pull away from the sides of the pan.

2. 2

   Meanwhile, heat the oil in a large skillet over medium-low heat. Add the mushrooms and cook until soft and golden, about 6 minutes. Add the stock, thyme, and bay leaf and simmer until the liquid has reduced by half, about 12 minutes. Discard bay leaf. Stir in sherry and season with salt and pepper to taste.

3. 3

   While the mushroom broth is simmering, heat the oil in a small skillet over medium heat. Add the garlic, and fry until golden brown on both sides, about 1 minute per side. Using a slotted spoon, remove the garlic and set aside on paper towels.

4. 4

   Spoon the polenta into bowls; top each serving with mushrooms, ricotta cheese, and garlic chips. Drizzle the mushroom broth over the polenta, garnish with thyme sprigs or parsley leaves, if desired, and serve.

* Per serving · 4 servings · Values may vary.