Tex-Mex Polenta Rounds with Chunky Guacamole
The recipe Tex-Mex Polenta Rounds with Chunky Guacamole can be made in approximately 45 minutes.
Polenta ai Funghi Porcini
Ingredients
- 8 cups water
- 1 tablespoon coarse salt
- 2 1/2 cups coarsely ground polenta flour
- 4 ounces butter
- 1 cup heavy cream
- 1 cup grated Parmigiano-Reggiano
- 1 quart canola oil, for frying
- 1 tablespoon butter
- 1 tablespoon chopped fresh garlic
- 1/2 cup small diced fresh porcini mushrooms
- Salt and freshly ground black pepper
- 1/4 cup dry Marsala wine
- 1 tablespoon finely chopped Italian parsley leaves
- 2 cups heavy cream
- Shaved Parmigiano-Reggiano, for garnish
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