Polenta:
Bring stock to a boil. Add the corn meal and a pinch of salt and
white pepper. Lower the heat and
whisk constantly
until rich and thickened. Set aside and reserve. If it thickens more
as it sits add some more stock –at the end– just before
serving. Fold in the cheese and parsley and taste for salt and pepper.
Mushroom Ragout:
Heat oil. Add the shallots and garlic – don’t
brown. Add the mushrooms and sweat. Add the paste and mix. Add the
wines, vinegar and tomatoes, and reduce fully. Add the stocks and salt
and pepper. Reduce until thick.
For the grilled calamari: 6 jumbo tubes calamari, Olive oil and mixed
herbs. Grill to order.
To assemble the
dish: Spoon the polenta in to the bowls hot and soft. Cover with
the mushroom ragout. Top with the grilled calamari. Garnish
with parsley. |
