Recipes — Polenta

Amy Ingram

Scallops with Polenta Cakes & Piedmont Mushroom Sauce

Ingredients: Scallops, seared Polenta cakes (see below) Mushroom and Truffle Duxelle Wild Mushroom sauce (see below) Polenta 2 cups milk 4 cups stock 1 1/2 cups cornmeal 1/2 cup grated Parmesan 1/4 cup butter Salt & pepper to taste Butter 1 tbsp Medium Liquid Gold Extra Virgin Olive Oil Method: Combine milk and water in a heavy-bottomed pot. Bring to a boil. Reduce heat to medium-low and very slowly whisk in the cornmeal. Stir constantly to ensure polenta doesn’t become clumpy. When the cornmeal is incorporated, add the Parmesan, butter and parsley. Season the polenta with salt and pepper. Remove...

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