Polenta with Braised Leeks and Shaggy Ink Caps RecipeOrigin: Britain Period: Traditional |
Ingredients:
2l chicken stock 
Polenta with Braised Leeks and Shaggy Ink Caps Preparation:Method:Bring 500ml of the chicken stock to a simmer, add the leeks and slowly braise, covered, for about 15 minutes, or until soft. Add the shaggy ink caps and continue cooking, uncovered, until the sauce thickens appreciably (about 40 minutes). Bring the remaining stock to a simmer, pour in the polenta and stir to combine. Cook for about 40 minutes on a very low heat until the polenta is light, fluffy and cooked through. When the polenta is ready add the Parmesan and the butter then season to taste. Pour into a serving dish (a pasta bowl is good) then pour the leek and mushroom mixture over the top and serve. |
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