Polenta Crostini Bites with Caramelized Porcini Mushroom Cicchetti - (Free Recipe below)

What You Need:

• 1 cup heavy cream
• 1 cup chicken stock
• 1 tsp. finely ground sea salt
• 1 cup polenta
• 1 - 2 cups freshly grated Italian Fontina cheese, plus more to pass around to guests
• 1 - 2 cups freshly grated Parmesan, plus more for garnish and to pass around to guests

• 3 tablespoons extra-virgin olive oil
• 1/2 pound porcini mushrooms, diced
• Finely ground sea salt
• Freshly ground black pepper
• 2 Tbsp. unsalted butter
• 1 Tbsp. freshly minced garlic
• 1 tsp. finely chopped fresh thyme leaves
• 2 Tbsp. freshly-squeezed lemon juice
• 3/4 cup dry white wine
• 2 Tbsp. finely chopped Italian parsley leaves
• 1 long, thin loaf of Italian or French bread, sliced thin, toasted, drizzled with olive oil and rubbed with fresh garlic

Instructions

• In a medium, heavy pot over high heat bring the cream, stock, and sea salt to a boil. 
• Add the polenta gradually, whisking constantly. 
• When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. 
• Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. 
• Stir in the Fontina and Parmesan cheeses. 
• Keep the polenta warm over low heat, stirring occasionally. 
• If the polenta gets dry as it sits, stir in about 1/4 cup of cream at a time, until it reaches your preference of wetness/dryness.

• In a medium skillet over high heat, heat the olive oil. 
• When the oil is hot, place the mushrooms in a single layer, and do not stir! 
• Cook the mushrooms to a sizzling point until they have caramelized on the bottom, about 2 - 3 minutes. 
• When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. 
• Season mushrooms with salt and pepper. 
• Add the butter and cook until it begins to brown.
• Then add the garlic. 
• Continue to cook until the garlic begins to brown, do not burn the garlic.
• Add the thyme and cook for about 10 seconds more. 
• Add the lemon juice and cook until it evaporates. 
• Add the wine, and simmer until the mushrooms are glazed with the sauce. 
• Add the parsley. 
• Then stir and remove the pan from the heat.
• Place about 1 tablespoon of warm polenta on each little slice of toasted bread (crostini). 
• Place about 1/2 teaspoon of the mushroom on top of the polenta. 
• Garnish with grated Parmesan and minced Italian parsley. 
• Serve immediately.