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Wild Mushroom Polenta Boards

Mild polenta is a perfect foil for the complex flavors of assorted wild mushrooms.

1/2 cup (60 g) all-purpose flour
1/2 cup (70 g) polenta or yellow cornmeal
1/4 cup (30 g) instant nonfat dry milk
1 1/2 teaspoons baking powder
1 tablespoon butter or margarine
2 tablespoons (30 ml) olive oil or salad oil
1 medium-size head garlic (about 3 oz./85 g)
8 ounces (230 g) each fresh shiitake, chanterelle, and oyster mushrooms
1 tablespoon each chopped fresh rosemary and chopped fresh sage; or 1 teaspoon each dried rubbed sage and dried rosemary
2 teaspoons cornstarch mixed with 3/4 cup (180 ml) fat-free reduced-sodium chicken broth
2 tablespoons grated Parmesan cheese
Rosemary and sage sprigs

In a food processor or a medium-size bowl, whirl or stir together flour, polenta, dry milk, and baking powder. Add butter; whirl or rub with your fingers until mixture resembles coarse crumbs. Add 1/3 cup (80 ml) water; whirl or stir with a fork until dough begins to form a ball. Turn dough out onto a lightly floured board and pat into a ball; then knead briefly, just until dough holds together smoothly.

Divide dough into 6 equal portions; cover with plastic wrap. Flour board well; then, working with one piece of dough at a time, roll each piece into an irregular 6- to 7-inch (15- to 18-cm) round. As rounds are shaped, arrange them, slightly apart, on large baking sheets; cover with plastic wrap. When all rounds have been shaped, remove plastic wrap and bake polenta boards in a 350 degree F (175 degree C) oven until lightly browned (12 to 14 minutes). If made ahead, let cool completely on racks; then store airtight until next day.

Pour 1 tablespoon (15 ml) of the oil into a small baking pan. Cut garlic head in half crosswise (through cloves). Place garlic, cut side down, in pan; bake in a 350 degree F (175 degree C) oven until cut side is golden brown (about 45 minutes). Using a thin spatula, lift garlic from pan and transfer to a rack; let stand until cool enough to touch (about 10 minutes). Squeeze garlic cloves from skins into a small bowl; mash garlic thoroughly.

While garlic is baking, trim and discard stems from shiitake mushrooms. Thinly slice shiitake mushroom caps and whole chanterelles. Place sliced shiitake and chanterelle mushrooms and whole oyster mushrooms in a 5- to 6-quart (5- to 6-liter) pan; add remaining 1 tablespoon (15 ml) oil, chopped rosemary, and chopped sage. Cover and cook over medium-high heat until mushrooms are juicy (about 8 minutes). Uncover; cook, stirring often, until almost all liquid has evaporated and mushrooms are browned (15 to 20 more minutes). Add cornstarch mixture and mashed garlic; stir until mixture boils and thickens slightly.

Lay polenta boards, side by side, on 2 large baking sheets. Spoon hot mushroom sauce into center of each; sprinkle evenly with cheese. Broil 4 to 6 inches (10 to 15 cm) below heat until sizzling (about 2 minutes). With a spatula, transfer to individual plates; garnish with rosemary and sage sprigs.

Yield: Makes 6 servings.

Italian Sausage with Mushrooms and Cheesy Polenta

Gino D'Acampo. Sky Taste. Serves 4

6 tablespoons olive oil
1 large onion, finely sliced
6 Italian sausages with fennel, chopped into 2cm slices
100g chestnut mushrooms, sliced
100g oyster mushrooms, sliced
100g Porcini mushrooms, sliced
100g pitted Kalamata olives
200ml beef stock
Knob of butter
30g plain flour
400g quick-cook polenta
1 litre vegetable stock (or as much as your polenta packet recommends)
200g freshly grated Pecorino cheese
Salt and pepper

Heat the olive oil in a large saucepan and fry the onion, sausages and mushrooms over a medium heat for 8 minutes until golden, stirring occasionally. Add the olives, season with salt and pepper, add the beef stock and allow to simmer for about 10 minutes over a medium heat.

Dip the knob of butter into the plain flour, add to the sauce and stir, allowing the sauce to thicken very slowly.

Meanwhile, put the polenta and the vegetable stock into a medium saucepan and cook, stirring constantly with a wooden spoon, until it thickens. Add in the Pecorino, season with salt and pepper and stir well (the polenta should not be too hard; add some hot water, if necessary). Turn out onto a wooden board.

Spoon the sausages and sauce over the polenta and serve immediately on the board with a glass of dry Italian red wine.