Polenta with Brown Butter and Oyster Mushrooms
Chef Chris Jaeckle
New York City
Instead of cornmeal, Chef Jaeckle uses local grits for his polenta to give it a more rustic texture and appearance. If oyster mushrooms are not available, shiitakes, maitakes or portobellos can be substituted.
12 2/3 cups water
4 1/4 cups stoneground grits
3 cups grams grated Parmesan cheese
3 1/2 oz. mascarpone cheese
7 tbsp. (3 1/2 oz.) butter
Brown butter sauce
1/4 cup lemon juice
1/3 cup soy sauce
1 cup heavy cream
1 cup grams butter
1 1/4 cups brown butter
1/4 cup shallots
1/4 cup minced fresh ginger
1/2 cup capers, chopped
1 tbsp. caper brine
Chopped herbs, to taste
12 large oyster mushrooms, grilled or sauteed
1. For polenta: Bring water to a boil in large saucepot. Slowly pour in grits, stirring constantly. Reduce heat to low and cook for about 4 hours until water is completely absorbed and grits are creamy.
2. For service, warm cooked polenta on low heat. Stir in Parmesan and mascarpone until combined. Whisk in butter to emulsify.
3. For brown butter sauce: In large saucepan, combine lemon juice, soy sauce and cream in that order; cook over medium heat until reduced by one-third.
4. Whisk in butter and brown butter until emulsified. Stir in shallots, ginger, capers, caper brine and herbs of your choice.
5. For service, top portions of polenta with brown butter sauce and a mushroom.