Grilled Criollo Polenta with Malbec Mushroom Stew and Provoleta Cream

Instructions

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   1. In a medium saucepan, heat 750 ml (3 cups) water with 250 ml (1 cup) milk, 4 g (3/4 tsp) salt, and a pinch of black pepper until it reaches a gentle boil.

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   2. Lower the heat and slowly rain in 180 g (1 cup) instant polenta, whisking or stirring constantly for 3 to 4 minutes until thickened.

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   3. Stir in 15 g (1 tbsp) butter and 50 g (1.75 oz) grated sardo cheese. Mix until fully melted.

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   4. Spread the polenta onto a lightly oiled tray or baking dish in a 2 cm (3/4 inch) layer and let it cool for 20 minutes until firm.

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   5. Meanwhile, heat 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter in a large skillet over medium heat. Add 200 g (7 oz) onion, a pinch of salt, and cook for 8 minutes until soft and lightly golden.

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   6. Add 9 g (3 cloves) chopped garlic, 300 g (10.5 oz) button mushrooms, and 250 g (9 oz) portobello mushrooms. Cook for 10 minutes, stirring, until the mushrooms release their moisture and begin to brown.

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   7. Add 4 g (1 tbsp) fresh thyme, 3 g (1 tsp) sweet paprika, and the remaining salt and black pepper. Stir for 30 seconds to bloom the flavors.

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   8. Pour in 180 ml (3/4 cup) Malbec wine and cook for 3 minutes to let the alcohol evaporate. Add 250 ml (1 cup) vegetable stock and simmer for 8 minutes over medium-low heat until stew-like and glossy.

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   9. Dissolve 8 g (1 tbsp) cornstarch in 30 ml (2 tbsp) cold milk taken from the remaining milk and stir it into the stew. Cook for 1 to 2 minutes until lightly thickened. Finish with 5 ml (1 tsp) red wine vinegar.

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    10. In a small saucepan, heat the remaining 220 ml (scant 1 cup) milk with 120 g (4 oz) grated provoleta and 1 g (1/4 tsp) nutmeg over low heat, stirring until smooth and creamy. Do not let it boil hard.

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    11. Cut the firm polenta into 8 rectangles or rounds. Brush them with the remaining 15 ml (1 tbsp) olive oil and grill on a hot griddle or skillet for 3 to 4 minutes per side. If using the oven, bake at 220 °C / 425 °F for 12 minutes, turning halfway through.

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    12. Serve the grilled polenta as the base, spoon the Malbec mushroom stew over it, drizzle with the provoleta cream, and finish with 10 g (1/4 cup) chopped fresh parsley.

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    13. Adjust with a final pinch of salt and black pepper if needed before serving.