Cheese Crisp Baskets With Polenta And Mushrooms (Cestini Di Frico Con Polenta E Funghi)

Yield: 4 servings

Ingredients:

Cheese Baskets

• 12 ounces (340 g) Montasio cheese (or substitute with
• Parmesan), plus extra for garnish

Polenta

• 4 cups (950 ml) milk
• 1 cup (240 ml) medium or fine polenta
• 2 tablespoons (30 ml) butter
• 1 teaspoon (5 ml) lemon zest
• Salt

Toppings

• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 ml) olive oil
• 6 cups (1.4 L) of mixed mushrooms (preferably porcini & cremini), sliced
• 2 garlic cloves, minced
• 8 sprigs tarragon, reserving some leaves for garnish
• 4 ounces (113 g) prosciutto, cut or ripped into short strips

Method:

Preheat oven to 375 F (190 C).

For the baskets, cover a baking sheet with greased parchment paper or a Silpat. Sprinkle grated cheese into 4 rounds about 6-inches (15 cm) wide.

Bake for 7-8 minutes, until golden.

Remove from oven and, while warm, carefully drape cheese rounds over upside-down ramekins. Leave to form basket shapes.

Reserve until needed.

For the polenta, heat milk in a large saucepan over high heat until simmering.

Slowly whisk in the polenta and bring to a boil. Lower heat, switch to a spatula or spoon, and continue stirring.

Cook and stir, scraping down the sides, about 15 minutes, until polenta is slightly thick.

When ready to serve, remove from heat, stir in butter and lemon zest, and season with salt.

Meanwhile, prepare the mushrooms. In a sauté pan, heat butter and olive oil together over medium-high heat until butter is foaming.

Add mushrooms and cook 5-7 minutes, stirring frequently, until mushrooms are golden.

Add garlic and tarragon sprigs and cook for another 1-2 minutes, until aromatic.

Keep warm.

To finish, place cooled baskets on serving dishes and fill ¾ full with polenta.

Top with the mushroom mixture and torn prosciutto.

Garnish with grated Montasio cheese and torn tarragon leaves.

Serve immediately.

Buon appetito!