Creamy Polenta with Fricassee of Truffled Mushrooms - heavy cream

Method

• For the creamy polenta: In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface.
• Add the salt, and whisk the cream and milk until quite frothy.
• (I don't have a scientific explanation as to why this whisking step is important; but I know from experience that when I don't do it, my polenta just doesn't seem as delicious as usual.
• Since this initial whisk is easy and takes practically no time, I recommend you do it, too.)
• Add the polenta and continue to whisk the mixture as it comes to a boil.
• Continue whisking for an additional 3 minutes.
• Reduce the heat to very low, cover the pan, and cook the polenta, stirring every 5 minutes or so (switch to a wooden spoon), until the cornmeal is completely cooked and quite tender, 2 1/2 to 3 1/2 hours.
• It may seem very thin initially, but it will gradually thicken.
• As the polenta cooks, a skin will form on the bottom and sides of pan (if you are not using a nonstick pan), which is proper and which gives the polenta a slightly toasty flavor.
• For the fricassee of truffled mushrooms: In a large saute pan, heat the oil over medium heat.
• Add the shallots and cook, stirring, until the shallots just begin to color on their edges.
• Add the mushrooms and crushed red pepper to taste and cook until the liquid is released.
• Add the chicken reduction, bring to a boil, reduce to a bubbling simmer and cook until the liquid is reduced by half.
• (You can prepare the mushrooms ahead up to this point; reheat them over medium-high heat just before serving.)
• Just before serving, stir in the butter, grana padano or Parmigiano-Reggiano and chives if using.
• The polenta should pour from the spoon as you serve it and will thicken as it cools.
• If necessary, you can thin the polenta with a little milk just before serving.
• Divide the polenta among heated bowls or plates.
• Just before serving, reheat the mushrooms if necessary.
• Toss the mushrooms with the chives and preserved truffles.
• Spoon some mushrooms and some of the cooking juices over each serving of polenta.
• Preheat the oven to 425 degrees F. Rinse the chicken bones and pat them dry.
• Spread them out in single layer with a little room between the bones on one large or a couple smaller sheet pans.
• Roast until they are golden brown, flipping and turning the bones every 15 minutes or so, about 1 hour.
• In a large stockpot, heat the olive oil over medium heat.
• Add the celery, carrots, garlic and onions, and cook, stirring occasionally, until the vegetables are well browned, about 20 minutes.
• Add the wine, tomatoes and bones to the stockpot.
• Add enough water to cover everything by about 2 inches (about 6 quarts).
• Cook over medium heat (you want a gentle simmer, not a boil) until the chicken is falling off of the bone and the stock has a full flavor, about 1 1/2 hours.
• Remove the chicken and strain the broth several times through a chinois or other fine strainer.
• If you want to make and use the reduction right away, spoon off any visible fat floating on top of the stock.
• Otherwise, chill the stock until the fat solidifies on top and then scrape off and discard most of it.
• Pour the defatted stock into a saucepan and bring to a boil over high heat, and then reduce the heat slightly so the stock is not boiling so furiously.
• As the stock simmers, some of it will remain on the sides of the saucepan; use a spoon or ladle to pour some of the stock over this to deglaze it.
• (This will further increase the intensity of the flavor.)
• Continue simmering until the stock has darkened and reduced to about 1 quart.
• The time this will take will vary, but it will likely take at least 20 to 30 minutes.
• Use right away, refrigerate for up to three days or freeze.
• Makes about 1 quart.