RickB
New member
Let’s start with the polenta. We need 2 cups milk, 1 cup chicken stock and 1 tsp salt. Bring to a boil and add 1 cup polenta. Cook till thick and add 2 tbps butter. Stir till blended. Pour into a 8X8 buttered pan and let cool till room temp and firm.
Turn into a oiled sheet pan. Cut into 3 inch rounds with a biscuit cutter. Chill till firm.
Rub a 2 inch thick London Broil with some BP ll/w pepper and Desert Gold. Into the fridge to rest
Let’s make some mushroom ragu. 8 oz of wild mushrooms into a hot skillet with butter and a little olive oil. Let brown before you turn. Flip and brown the other side. Add and cook shallots till tender. Add 1/3 cup of heavy cream. Add thyme,Madiera, salt and pepper and boil till thick. Cool.
Let’s put the London broil, polenta cakes and mushroom ragu on to smoke. The London broil on the main grill the others in the warming box.
Fry the polenta till golden brown
Time to plate. A little spring greens and roasted cherry tomatos. Crumbled garlic and herb goat cheese. Dressing to taste.
Pan fried polenta topped with the wild mushroom ragu with thin slices of London broil.
Enjoy!
Turn into a oiled sheet pan. Cut into 3 inch rounds with a biscuit cutter. Chill till firm.
Rub a 2 inch thick London Broil with some BP ll/w pepper and Desert Gold. Into the fridge to rest
Let’s make some mushroom ragu. 8 oz of wild mushrooms into a hot skillet with butter and a little olive oil. Let brown before you turn. Flip and brown the other side. Add and cook shallots till tender. Add 1/3 cup of heavy cream. Add thyme,Madiera, salt and pepper and boil till thick. Cool.
Let’s put the London broil, polenta cakes and mushroom ragu on to smoke. The London broil on the main grill the others in the warming box.
Fry the polenta till golden brown
Time to plate. A little spring greens and roasted cherry tomatos. Crumbled garlic and herb goat cheese. Dressing to taste.
Pan fried polenta topped with the wild mushroom ragu with thin slices of London broil.
Enjoy!
