“New from the Kitchen”
Recipe of the Month – June 2017
Appetizers & Sorbets: Creamy Polenta with Caramelized Onions, Goat Cheese & Sautéed Mushrooms
2 tablespoons unsalted butter
1 tablespoon peanut oil
1 1/2 pounds red onions, peeled and thinly sliced
1 tablespoon sugar
1/4 cup red wine vinegar
3 1/2 cu chicken broth
8 ounces variety of mushrooms
1 cup Argentinean polenta
6 ounces crumbled goat cheese
Heat 1 tablespoon butter and oil in a large sauté pan, add the onions, stir and cook until golden brown. Be careful not to burn. Add sugar, vinegar and 1/2 cup chicken stock and cook over very low heat until all the liquid has evaporated. Remove from heat. This process can take as long as 45 minutes. The onions can be made a day ahead and refrigerated.
Saute the mushrooms in 1 tablespoon of butter.
Prepare the polenta according to instructions using 1 cup of polenta to 3 cups of chicken broth. The Argentinean polenta takes about 1 minute to cook.
Plate the polenta, top with crumbled goat cheese, onions and then mushrooms.