Recipe

Truffled grilled polenta, mushroom ragout pepper coulis

ingredients

For polenta

Polenta    125 gms

Truffle oil  10 ml

Butter   30 gms

Milk       200 ml

Thyme  2 gms

For mushroom ragout

Porcini mushroom 75 gms

Button mushroom   75 gms

Garlic     15 gms

Onion    30 gms

Olive oil     25 ml

Butter   30 gms

Thyme  2 gms

Salt and black pepper to taste

For Pepper Coulis

Olive oil   60 ml

Red pepper   1

Salt to taste

Method

• Cook polenta with milk and thyme and finish with butter and check for seasoning.
• Stir to thick consistency and set in tray and cool it down.
• For mushroom ragout, slice all the mushrooms and keep aside.
• Sauté onion and garlic in pan and add mushroom and sauté for four to five minutes.
• Once it is done, finish with butter and check for the seasoning.
• For pepper coulis, roast red pepper on open fire and peel off the skin.
• Now blend in with some olive oil and check for seasoning.
• Once the polenta is set in the tray, cut in to desired shape and grill.
• Now plate the grilled polenta, mushroom and pour red pepper coulis on top and serve hot.

courtesy chef Prem Kumar Pogakula, executive sous chef, The Imperial