POLENTA CAKE with WILD MUSHROOM FRICASSEE & TRUFFLE

Ingredients,

Prosciutto polenta cake,
4oz polenta
3 tablespoons mascarpone 
700ml chicken stock
6 slices prosciutto, roughly chopped 
Handful of basil, roughly chopped

Wild mushroom and pepper fricassee,
300g wild mushrooms “such as portabella, chanterelle, morel, shitake or 
oyster”
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, thinly sliced 
2 shallots, thinly sliced
2 tablespoons fresh thyme, finely chopped 
250ml white wine
400ml chicken stock 
200ml heavy cream

Prosciutto crumble,
3 slices of prosciutto

Truffle garnish,
One small black truffle sliced as thinly as possible with a sharp knife or on a mandolin.

Method,
Prosciutto powder,
1. Place some parchment paper onto a baking tray and lay out theprosciutto, 
bake at 137°c/280°f for roughly 1 hour or until they are crispy to thetouch.
2. Let cool and chop into a coarse powder.

Prosciutto polenta cake,
1. In a medium sized pot, bring the chicken stock to a simmer and whisk inthe 
polenta, simmer for 6 minutes and stir in the prosciutto and basil, after 
another minute of cooking, take off the heat and stir in the mascarpone.
2. Pour out into a greased rectangular shaped mould or small baking trayand 
chill in the fridge for at least 4 hours. Take the polenta out of the mould, dust 
with a touch of flour on both sides and sauté in a skillet using 1 tablespoon of 
butter and 1 tablespoon of oliveoil, sauté this on a high heat just to get it 
caramelized nicely on both sides.

Wild mushroom fricassee,
In a large sauté pan on high heat add 1 tablespoon of butter and 2 tablespoons of olive oil. When the butter is foaming, add the mushrooms, shallots and garlic. Sauté for 2 minutes then add the wine, cook for a couple of minutes then add the chicken stock. When the stock has reduced by half, add the peppers, cream and thyme. Simmer for 15 minutes then season to taste.