Polenta Perfection: A Scottsdale chef’s take on the Italian staple

Chef Peter DeRuvo knows that the key to authentic Italian polenta lies in high-quality ground corn and classic technique. At his modern Italian restaurant, Cuoco Pazzo, the Scottsdale chef proves that ingredients and method matter. DeRuvo enhances his slow-cooked polenta with creamy mascarpone, sweet corn and a scattering of fresh herbs. On top, a pile of wild mushrooms and A drizzle of aromatic white-truffle oil punctuate the polenta’s smooth texture and demure flavor.

Mascarpone Polenta with Wild Mushrooms

Recipe adapted from Peter DeRuvo, Cuoco Pazzo, Scottsdale, AZ

Yield: 4 servings

Cook Time: 20 minutes

INGREDIENTS

1½ cups polenta or ground corn

1 tablespoon unsalted butter

½ cup fresh or frozen sweet corn kernels

2 tablespoons mascarpone

Kosher salt

White pepper

2 tablespoons extra-virgin olive oil

5 cups thinly sliced mixed mushrooms (such as chanterelles, cremini, shiitake, beech and oyster)

1 small shallot, finely chopped

2 garlic cloves, finely sliced

½ tablespoon finely chopped chives

½ tablespoon finely chopped flat-leaf parsley

White truffle oil

2 tablespoons finely grated Parmesan

DIRECTIONS1. In a large saucepot, bring 5 cups of salted water to a boil. Slowly add the polenta and whisk constantly until tender, about 7 to 10 minutes. Use a wooden spoon to stir in the butter, corn and mascarpone. Season with salt and white pepper. Set aside.

2. In a large skillet set over medium heat, warm the olive oil. Add the mushrooms and cook until they soften slightly, about 7 to 10 minutes. Add the shallot and garlic and cook until translucent. Season with salt.

3. Stir the herbs into the polenta and spread the polenta onto a serving platter. Spoon the mushrooms onto the center of the polenta and drizzle lightly with truffle oil. Sprinkle with the Parmesan and serve immediately.

About The Chef

Peter DeRuvo has worked at a number of fine-dining restaurants in the Phoenix area including Prado at the Montelucia Resort & Spa and Sassi. He recently cooked at the James Beard House and, in 2011, opened the modern Italian restaurant Cuoco Pazzo in Scottsdale, Arizona.

Cuoco Pazzo, 4175 N. Goldwater Blvd, Scottsdale, AZ; 480-265-9814 or cuocopazzoaz.com

Source: www.tastingtable.com