Creamy Polenta With Wild Mushrooms

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Ingredients:

12 oz. Yellow onions, Chopped coarse
4 oz. White mushrooms chopped coarse
2 Tbsp. Garlic chopped fine
2 oz. Dried porcini or Cepe mushrooms chopped coarse, rinsed and soaked in water
5 fl. oz. Olive oil
4 tsp. Fresh basil, chopped fine
1 tsp. Fresh oregano chopped fine
2qt Chicken or veggie stock
12 oz. Coarse polenta
Salt and pepper, to taste
1pt. Heavy cream
4 oz. Aged Asiago or Fontine grated fine
8-10 Fresh wild mushrooms
Fresh basil sprigs as needed for garnish

Preparation
Procedure:

Sauté the onions, white mushrooms, garlic and the porcini or cepes in 4 fl oz of olive oil until lightly colored. Add basil oregano and stock, bring to a boil.

Slowly stir in polenta. Simmer for 10 min, stirring regularly. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm.

Just before serving, add cream and cheese and stir vigorously.

Sauté the wild mushrooms in the remaining olive oil until tender. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil.

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