Eryngii
Mushrooms Crispy Polenta with
Wilted Spinach, Honey Balsamic Demi and
Pomegranate Seeds with Juice
By Executive Chef John
Kane,
University Club of San Francisco, CA
Made
with:
CulinArte' Veal Stock Reduction
Serves
4
Ingredients:
2 Cups Cooked Polenta
9 tbls. Butter
TT Salt and Pepper
2 tbls. Olive Oil
8 large Eryngii Mushrooms (sliced)
2 cups Baby Spinach
2 Pomegranates
1/4 cup Veal Stock Reduction
1 tbls. 18-year old Balsamic Vinegar
1 tbls. Honey
Procedures:
1. Mix the
cooked polenta with 4 tbls. butter and season with salt
and pepper. Pour mixture on 2 sheet pan so mixture is
2 inch thick, refrigerate, 1 hour using a 4 cookie cutter,
cut the polenta into 4 servings. In a nonstick skillet,
place the polenta rounds with 2 tbls. of butter about
4 minutes each side or until well browned. Keep warm.
2.
In separate pan with 2 tbls. of butter,
sauté mushrooms until browned on each side. Season
with salt and pepper.
3.
Sauté spinach with 1 tbls. remaining
butter, season with salt and pepper - just to wilt.
4.
Heat veal stock with balsamic vinegar
and honey oven medium heat keep warm.
5.
Cut open pomegranate and seed, reserve
4 Cup of seeds. Place remaining seeds in blender and puree,
then pass through a fine sieve.
6.
Simmer Veal Stock Demi liquid in pan until
reduced by half. Consistency should be viscous.
7.
Take 4 cup of veal stock demi and heat
to simmer. Add 1 tbls. cold butter and whisk in. Salt
and pepper to taste.
To Assemble:
Place some of wilted spinach on plate. Then place warm
polenta round on greens. Place more spinach on top of
polenta. Top spinach with mushrooms. Spoon veal stock
over mushrooms and around plate. Sprinkle some seeds on
top and drizzle pomegranate reduction around plate.
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