Chef Peter DeRuvo of the crazy good Italian eatery Cuoco Pazzo in Scottsdale was featured in the daily food email Tasting Table, dishing up the ingredients for his take on polenta, an Italian table staple. Tasting Table writes, “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.”
Are you just crazy enough to skip a relaxing dinner out and cook up a batch of Chef DeRuvo’s polenta at home? Check the recipe for Mascarpone Polenta with Wild Mushrooms after the jump:
Mascarpone Polenta with Wild Mushrooms
Adapted from Chef Peter DeRuvo of Cuoco Pazzo for Tasting Table
1 1/2 cups polenta or ground corn
1 tbsp unsalted butter
1/2 cup fresh or frozen sweet corn kernels
2 tbsp mascarpone
2 tsps extra-virgin olive oil
5 cups thinly sliced mixed mushrooms (chanterelles, cremini, shiitake, beech and oyster)
1 small shallot, finely chopped
2 cloves garlic, finely sliced
1/2 tbsp finely chopped flat-leaf parsley
White Truffle Oil
2 tbsp finely grates parmesan
1. 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.
Cuoco Pazzo | 4175 N. Goldwater Blvd., Scottsdale, AZ 85251 | 480.265.9814