Mushroom Polenta with Curry Hollandaise

A dish full of rich flavors and ingredients that pairs so perfectly with the main course. Featuring Custom Culinary® Gold Label Mushroom Base and Custom Culinary® Master’s Touch® Hollandaise Sauce Concentrate, Mushroom Polenta with Curry Hollandaise consists of garlic, shallots, mushrooms, cornmeal, egg yolks, madras curry, sour cream, and cream cheese.


What You'll Need

Amount Ingredients
2 Tbsp. Garlic, Minced
5 oz. Shallots, Minced
3 lbs. Mushrooms, Sliced
8 oz. Butter
3 qts. Milk
2-1/2 qts. Water, Hot
2 Tbsp. Custom Culinary® Gold Label Mushroom Base
2 lbs. Cornmeal
1 cup Egg Yolks
2 Jars Custom Culinary® Master’s Touch® Hollandaise Sauce Concentrate
3/4 cup Madras Curry
3 cups Sour Cream
3 lbs. Cream Cheese, Softened

Preparation

  1. In a 3 gallon sauce pot or 5 gallon steam jacketed kettle, melt butter over medium high heat. Add garlic and shallots. Sauté 3-5 minutes, stirring frequently. Add mushrooms, sauté 3-5 minutes, stirring frequently.
  2. Add milk, water and Gold Label Mushroom Base, mixing well. Heat to a boil.
  3. Gradually add cornmeal to boiling liquid, stirring constantly. Gently boil for approximately 35-45 minutes, stirring occasionally. Remove from heat.
  4. Add egg yolks, mixing well. Spread mixture onto a baking sheet. Cool until firm. Cut into squares.
  5. Prepare Master’s Touch® Hollandaise Sauce Concentrate following label instructions. Add curry and sour cream, mixing until well blended.
  6. Top polenta squares with cream cheese. Heat in a 425°F oven until hot.
  7. Spoon 1 oz. curry hollandaise over each 3 oz. polenta squares.