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Recipe by: anthonius
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See below ingredients and instructions of the recipe
1/2 c Dried porcini mushrooms 4 oz Fontina cheese
-(about 1/2 oz) -cut into 1/2-inch cubes
1 c Yellow cornmeal Salt
In a small bowl, cover the porcini with « cup of very hot water. Let
soak until softened, about 20 minutes. Drain the porcini, reserving
the soaking liquid. Finely chop the mushrooms.
Meanwhile, bring 4« cups of water to a boil in a large saucepan.
Gradually whisk in the cornmeal over high heat. Lower the heat to
moderately high and cook, stirring frequently, until the polenta is
thick and creamy, about 25 minutes. Pour in the mushroom liquid,
stopping when you reach the grit at the bottom. Stir in the chopped
porcini and Fontina until just combined. Season with salt.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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