Jane99
11-21-2010, 11:16 PM
Hello "thanksgiving" dinner. I've made this before, and it was so good. This is a new, better variation of the recipe. I hope it turns out good this year. I thought I'd share.
Pot Of Gold: Roasted baby pumpkins filled with a creamy fontina polenta, Chantrelle mushrooms & a rosemary cream sauce.
POT OF GOLD
6 stuffed pumpkins
ROASTED PUMPKINS
6 sugar pie pumpkins
1/4 cup oil
Cut top off pumpkin and scoop out insides. Reserve the tops.
Brush oil onto a baking sheet. Place the pumpkins, cut side down, and tops on oiled baking sheet. Roast in a 375-degree oven for approximately 10 minutes until tender. (Note: Time may vary by ovens and pumpkin size; even our small pumpkins took closer to 25 minutes.) Test for doneness by inserting a small knife into the flesh of the pumpkin. Remove from oven and cool.
Note: We selected the smallest pumpkins we could find, around 1.5-2 pounds apiece.
CREAMY POLENTA
4 cups chicken broth
3 cups heavy cream
1 1/2 cups polenta
1 cup fontina cheese, shredded
¼ cup Parmesan cheese, grated
Bring chicken broth and cream to a simmer in a medium or large pot.
Slowly whisk in polenta. Whisk well to incorporate. Lower heat to medium low and cover pot.
Stir occasionally. After 15 minutes, add cheeses. Whisk well and continue to cook until smooth and creamy.
Hold on a very low heat until time to assemble.
CHANTERELLE MUSHROOM SAUCE
2 tablespoons canola oil
1 tablespoon garlic, minced
1.5 cups chanterelle mushrooms, cleaned and hand torn into 1 or 2 inch pieces
¼ cup dry white wine
¼ cup chicken broth (or substitute vegetable broth for vegetarians)
1 1/2 cups heavy cream
2 teaspoons fresh rosemary, minced
Salt and pepper to taste
Heat oil in saute pan over medium-high heat.
Add garlic and lightly saute until blond. Add mushrooms, tossing well with minced garlic.
Deglaze pan with white wine and chicken broth. Reduce liquid by half.
Add cream and minced rosemary, and simmer for 1 minute. Season to taste with salt and pepper.
TO ASSEMBLE:
Warm roasted pumpkins and tops in a 350-degree oven for about 6 minutes.
Remove from oven.
Place each pumpkin in the center of a dinner plate. Fill each with warm polenta and than ladle each dish with mushroom sauce. Prop the pumpkin top on plate. Serve.
-- Courtesy of Ericka Burke, chef and co-owner of Volunteer Park Cafe
Pot Of Gold: Roasted baby pumpkins filled with a creamy fontina polenta, Chantrelle mushrooms & a rosemary cream sauce.
POT OF GOLD
6 stuffed pumpkins
ROASTED PUMPKINS
6 sugar pie pumpkins
1/4 cup oil
Cut top off pumpkin and scoop out insides. Reserve the tops.
Brush oil onto a baking sheet. Place the pumpkins, cut side down, and tops on oiled baking sheet. Roast in a 375-degree oven for approximately 10 minutes until tender. (Note: Time may vary by ovens and pumpkin size; even our small pumpkins took closer to 25 minutes.) Test for doneness by inserting a small knife into the flesh of the pumpkin. Remove from oven and cool.
Note: We selected the smallest pumpkins we could find, around 1.5-2 pounds apiece.
CREAMY POLENTA
4 cups chicken broth
3 cups heavy cream
1 1/2 cups polenta
1 cup fontina cheese, shredded
¼ cup Parmesan cheese, grated
Bring chicken broth and cream to a simmer in a medium or large pot.
Slowly whisk in polenta. Whisk well to incorporate. Lower heat to medium low and cover pot.
Stir occasionally. After 15 minutes, add cheeses. Whisk well and continue to cook until smooth and creamy.
Hold on a very low heat until time to assemble.
CHANTERELLE MUSHROOM SAUCE
2 tablespoons canola oil
1 tablespoon garlic, minced
1.5 cups chanterelle mushrooms, cleaned and hand torn into 1 or 2 inch pieces
¼ cup dry white wine
¼ cup chicken broth (or substitute vegetable broth for vegetarians)
1 1/2 cups heavy cream
2 teaspoons fresh rosemary, minced
Salt and pepper to taste
Heat oil in saute pan over medium-high heat.
Add garlic and lightly saute until blond. Add mushrooms, tossing well with minced garlic.
Deglaze pan with white wine and chicken broth. Reduce liquid by half.
Add cream and minced rosemary, and simmer for 1 minute. Season to taste with salt and pepper.
TO ASSEMBLE:
Warm roasted pumpkins and tops in a 350-degree oven for about 6 minutes.
Remove from oven.
Place each pumpkin in the center of a dinner plate. Fill each with warm polenta and than ladle each dish with mushroom sauce. Prop the pumpkin top on plate. Serve.
-- Courtesy of Ericka Burke, chef and co-owner of Volunteer Park Cafe