Lone Madrone - Paso Robles

Open Daily 10:30 to 5
get directions »

Soft Polenta with Roasted Mushrooms
Paired With 2012 Bollo

For the Polenta:

2cps Dry Polenta  

10 cups Chicken Stock

1 cup Heavy Cream   

4 oz Grated Parmesan Reggiano

4 oz Diced Fontina Cheese

2 oz Butter

Sea Salt

Fresh White Pepper    



  For the Mushrooms:

1# Wild or Cultivated Exotic Mushrooms

Chanterelle, Oyster, Maitake, Trumpet.

A Mix Would Be Best

1 Medium Shallot Fine Dice

1 tbls. Dry Sherry

2 tbls Olive Oil

Sea Salt

Fresh Black Pepper                                             




Bring chicken stock and cream to a simmer in a medium saucepan. Slowly whisk in polenta. Reduce to low heat and cook slowly for ½ hour. Stirring often with a wooden spoon. Toss mushrooms with shallot oil sherry and seasoning. Roast on a sheet pan in a 375-degree oved for about 15 min. or until golden in color. Fold fontina, parmesan and butter in to polenta until melted. Season to taste. Spoon into a bowl and top with the mushrooms.

Serves 4 - 6  



COPYWRITE 2019 ©  

Chef Jeffery Scott

Vineyard Events