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Polenta-Fry Poutine with Creamy Mushroom Gravy https://www.metro.ca/userfiles/image/recipes/poutine-frites-polenta-sauce-cremeuse-champignons-6750.jpg PT20M PT1H05M PT1H25M
SauceIn a heavy-bottomed frying pan, heat 15 mL (1 Tbsp.) butter and fry 1/3 of the mushrooms on medium-high for 5 minutes until golden and soft. Transfer the sautéed mushrooms to a large saucepan and repeat with the remaining mushrooms.In the same frying pan, heat 60 mL (4 Tbsp.) butter on medium and sauté the sliced onions for 5 minutes until soft and beginning to brown. Add the flour and thyme and cook another minute, stirring often. Add 1/2 the chicken stock and whisk until no longer lumpy. Transfer to the saucepan containing the mushrooms. Add the cream to the saucepan and bring to a boil. Cook on low heat for 15 minutes, stirring occasionally, until reduced by one quarter and thick. Stir in the parsley.PolentaIn a large pan on medium heat, fry the chopped onion in 30 mL (2 Tbsp.) of butter for 5 minutes until golden brown. Add the milk, 500 mL (2 cups) of chicken stock, and season well. When boiling, gradually whisk in the cornmeal and continue to cook for 3 minutes, stirring constantly with a wooden spoon until the polenta has thickened and comes away from the sides of the pan. Add the asiago cheese and mix well.Line a baking sheet with parchment paper. Turn the polenta out onto the baking sheet and use a spatula dipped in cold water to flatten it to a thickness of 1.5 cm (3/4"). Cool thoroughly, then slice into French-fry shaped pieces.Polenta friesHeat the oil in a large pot to a temperature of 180°C (350°F). Carefully add 1/4 of the polenta pieces and cook for 4 minutes until golden and crisp. During the last minute, gently separate the fries without breaking them. Drain on paper towels and place in a warm oven while you fry the rest of the polenta.When all the fries are ready, assemble the poutine. Place the fries in a large serving dish, top them with the cocktail bocconcini and pour the hot mushroom gravy over the top.
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1/2 cup (125 mL) salted butter 1 1/2 lb (680 g) fresh mushroom, quartered 2 small onion, sliced 4 Tbsp. (60 mL) flour 1 dried thyme 4 cups (1 L) chicken broth 1 cup (250 mL) 35 % cream 1/2 cup (125 mL) chopped parsley 1/2 cup (125 mL) finely chopped onion 1 cup (250 mL) milk 1 1/2 cups (375 mL) fine cornmeal 1/2 cup (125 mL) romano cheese, grated To taste Salt and pepper 8 cups (2 L) oil, for deep frying 400 g cocktail Bocconcini, drained
Polenta-Fry Poutine with Creamy Mushroom Gravy

Polenta-Fry Poutine with Creamy Mushroom Gravy

Rate this recipe
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4
servings
0:20
Preparation
1:05
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    salted butter
  • 1 1/2 lb
    (680 g)
    fresh mushroom, quartered
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    227 g PRODUCT OF ONTARIO


  • 2
    small onion, sliced
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    CARROTS OR YELLOW ONIONS

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    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 4 Tbsp.
    (60 mL)
    flour
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    9 kg SELECTED VARIETIES


  • 1
    dried thyme
  • 4 cups
    (1 L)
    chicken broth
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    1 l SELECTED VARIETIES


  • 1 cup
    (250 mL)
    35 % cream
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  • 1/2 cup
    (125 mL)
    chopped parsley
  • 1/2 cup
    (125 mL)
    finely chopped onion
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  • 1 cup
    (250 mL)
    milk
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    SELECTED SIZES, SELECTED VARIETIES


  • 1 1/2 cups
    (375 mL)
    fine cornmeal
  • 1/2 cup
    (125 mL)
    romano cheese, grated
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    IRRESISTIBLES GRATED PARMESAN CHEESE

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  • To taste Salt and pepper
  • 8 cups
    (2 L)
    oil, for deep frying
  • 400 g
    cocktail Bocconcini, drained
Imprimer ma sélection

Preparation

Sauce

In a heavy-bottomed frying pan, heat 15 mL (1 Tbsp.) butter and fry 1/3 of the mushrooms on medium-high for 5 minutes until golden and soft. Transfer the sautéed mushrooms to a large saucepan and repeat with the remaining mushrooms.

In the same frying pan, heat 60 mL (4 Tbsp.) butter on medium and sauté the sliced onions for 5 minutes until soft and beginning to brown. Add the flour and thyme and cook another minute, stirring often. Add 1/2 the chicken stock and whisk until no longer lumpy. Transfer to the saucepan containing the mushrooms. Add the cream to the saucepan and bring to a boil. Cook on low heat for 15 minutes, stirring occasionally, until reduced by one quarter and thick. Stir in the parsley.

Polenta

In a large pan on medium heat, fry the chopped onion in 30 mL (2 Tbsp.) of butter for 5 minutes until golden brown. Add the milk, 500 mL (2 cups) of chicken stock, and season well. When boiling, gradually whisk in the cornmeal and continue to cook for 3 minutes, stirring constantly with a wooden spoon until the polenta has thickened and comes away from the sides of the pan. Add the asiago cheese and mix well.

Line a baking sheet with parchment paper. Turn the polenta out onto the baking sheet and use a spatula dipped in cold water to flatten it to a thickness of 1.5 cm (3/4"). Cool thoroughly, then slice into French-fry shaped pieces.

Polenta fries

Heat the oil in a large pot to a temperature of 180°C (350°F). Carefully add 1/4 of the polenta pieces and cook for 4 minutes until golden and crisp. During the last minute, gently separate the fries without breaking them. Drain on paper towels and place in a warm oven while you fry the rest of the polenta.

When all the fries are ready, assemble the poutine. Place the fries in a large serving dish, top them with the cocktail bocconcini and pour the hot mushroom gravy over the top.

Source : Saputo

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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