2 Millimeters of Polenta with Undergrowth Flavored Sauce and Truffle Dust

Two millimeters in thickness. I wanted to express how refined polenta can be and to counterbalance the rustic image of this typical dish of the Savoy region. A truly sophisticated and delicate dish.



Step 1: Polenta

Bring the milk to a boil. Add the sage and thyme, cover with the lid, and let infuse for 15 minutes off the heat.

Strain through a fine conical strainer, season with salt and pepper, and sprinkle in the polenta.

Cook over very low heat for 2 hours, stirring frequently with a spatula.

When the polenta is cooked, roll it out between two silicone baking mats to a thickness of 1/14 inch (2 mm). Set aside in the refrigerator.

Wash and brush the chanterelles, cook in a skillet or frying pan with butter for 2 minutes, and season to taste.

Chop them with a knife.

Cut the polenta into 3 1/3 inch (8.5 cm) squares and lay on sheets of parchment paper.

Heat the chicken jus. Chop up the juniper berries, add to the jus, and infuse for 15 minutes off the heat. Adjust the seasoning and strain through a conical strainer.

Step 2: Plating

Cut the polenta squares into three strips. On a plate, place a spoon of hot pan-fried chanterelles. Place one strip of polenta on top, well centered on the plate, and another beside it. Cut with a 2 3/4 inch (7.5 cm) diameter cookie cutter, place under the oven broiler for about 10 seconds, then serve with the juniper-flavored chicken jus. Grate truffle over the top.


Mondeuse Arbin La Belle Romaine, domaine Château de Mérande, 2011.

This recipe was originally published in "My Best Renaut" (Éditions Alain Ducasse). See all credits

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