Marco Chirico prepared portobello with polenta in the Good Day Cafe.
Chirico is the executive chef at Marco Polo Ristorante and Enoteca, both in Carroll Gardens, Brooklyn.
Portobello Con Polenta
Cooking Time: 25-30min
1 1/2 cups of Polenta
4 1/2 cups of chicken stock (water if chicken stock is not available)
1tsp of salt
dash of white pepper
1/4 cup of Parmesan cheese
1 whole Portobello (sliced)
1oz of vegetable oil
3oz of brandy
2oz heavy cream
In a pot heat up the chicken stock until simmer. then heat up your sauteed pan add vegetable oil, when the pan is hot add the portobello mushrooms sauteed until the texture is soft. add brandy let it simmer for two minutes after two minutes add heavy cream and the demiglaze let it simmer and finish with a dash of salt and pepper.
Next grab the polenta while pouring it into the chicken stock whisk until it thickenings add salt, white pepper, and Parmesan cheese.
Finish add the polenta to the dish top it with the portobello and the sauce then Enjoy