Novi Chophouse prepares Black Truffle Polenta Cake

Black Truffle Polenta

Ingredients

  • Yield: 3 cups
  • 2 Cup Water
  • 1 ½ cup Yellow Corn Meal
  • 1 tbs Black Truffles
  • ½ tsp White Pepper
  • 1 tsp Salt
  • 3 tbs    Chopped Fresh Rosemary
  • ½ cup    Shredded White Cheddar
  • 1 tbs Butter
  • 1 tbs Truffle Oil

Recipe

  1. In a medium saucepan, bring the water, salt, white pepper and butter to a boil.
  2. Slowly pour the Corn meal into the water while vigorously whisking to avoid Lumps.
  3. Allow to cook over a low simmer for about 10 minutes.
  4. Take off the heat and add in the Black Truffle, Rosemary and shredded cheddar.
  5. Once fully incorporated, pour polenta into buttered 9x9 inch pan, allow to cool.

Mushroom Ragout

Ingredients

  • Yield: 16 oz.
  • 4 cup Wild Mushroom Mix
  • 1 tsp Truffle oil
  • 2 tsp Salt
  • 1 tbs Butter
  • 1 tbs Vegetable Stock
  • ¼ cup Heavy Cream
  • 1 Tbs Fresh Chopped Herbs

Recipe

  1. In a sauté pan melt butter, add the mushrooms, and cook for 2 minutes.
  2. Add the vegetable stock and heavy cream, allow to reduce until the cream coats the back of the spoon.
  3. Add the fresh herbs, salt and oil. Stir together and set aside.

Four Cheese Sauce

Ingredients

  • Yield: 4 cups
  • 1 qt Heavy Cream
  • 1 qt Whole Milk
  • 1 cup Shredded White Cheddar
  • 1 cup Shredded Smoked Gouda
  • 1 cup Shredded Parmesan Cheese
  • 1 Cup Shredded Fontina
  • 1 tbs. Dijon Mustard
  • 1 tbs Worcestershire Sauce
  • 1 dash Tabasco sauce
  • ½ ea Fresh Squeezed Lemon Juice

Recipe

  1. Combine the Heavy Cream and milk in a sauce pan, Bring to a simmer. 
  2. Add the shredded Cheese gradually while continuing to whisk. 
  3. Season the sauce with the remaining ingredients.

Red Cabbage Slaw

Ingredients

  • Yield: 4 cups
  • 1 Tbs. White Sesame Seeds
  • ½ tsp Whole Caraway Seeds
  • 4 cups Thinly shaved red cabbage
  • 1 ea. Jalapeno, seeded, finely minced.
  • ½ of a red onion, shaved thin
  • 2 tbs. chopped Cilantro
  • ¼ cup Lime Juice
  • 2 tbs Apple Cider Vinegar
  • 1 tbs Sriracha Hot Sauce
  • ½ tsp Sesame Oil
  • ½ tsp Kosher Salt

Recipes

  1. Warm over medium heat a sauté pan. And gently toast the sesame seeds and caraway seeds, shaking the pan until seeds are toasted. Set aside to cool.
  2. Shave Cabbage and red onion mince the Jalapeno and toss all together in a bowl.
  3. Chop Cilantro and add to the cabbage, mix the Lime juice, sesame oil and sriracha in another bowl and then toss together with the cabbage. 
  4. The slaw should be made 1 day ahead to allow the flavors to come together.

To Plate the dish:

  1. Using a small knife cut a square of the Chilled polenta about 3 in.  x 3In.
  2. In a saute pan heat a little oil over medium heat, set the polenta in the pan and cook until both sides are golden brown. Take out of pan and allow to dry on a paper towel. 
  3. In the center of the plate spoon the Mushroom Ragout, top the ragout with some wilted spinach and then the polenta cake.
  4. Spoon the Cheese sauce over the polenta, garnish with the cabbage slaw and serve.