This creamy dish is deeply-flavorful, accented with truffles, wild mushrooms and spring greens.
White polenta mix
Farm & Larder mushroom confit
Sautéed greens with garlic (see recipe)
4 cups chicken stock
¼ cup water
Grated Vecchio cheese
Sea salt and fresh ground pepper
1. Bring chicken stock and ¼ cup water to a simmer in a 3- to 4-quart heavy saucepan. Add polenta mix in a slow stream, whisking until incorporated. Simmer, stirring frequently with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 10 minutes.
2. While polenta simmers, transfer mushroom confit to a non-stick skillet and gently re-warm over medium-low heat, stirring occasionally. (The re-warmed mushrooms may release a little excess butter. Try mixing it into the polenta, or with roasted vegetables, to provide extra depth of flavor.)
3. Remove polenta from heat and stir in Vecchio cheese, and salt and pepper to taste. Top with warm mushroom confit and sautéed greens. Serve immediately.