You Say "Polenta", I say "Perfection"

August in Miami means one thing: Miami Spice. That special time of year when all of us (from poor Ramen Noodle-eating college students to chefs, and families alike get a chance to dine at Miami's most raved about restaurants. 

The Miami Spice prix fixed menu (priced at a modest $35.00 during dinner) usually boats the chef's fairly decent meals that are low in food cost and labor. They are all damn good, but most are not the signature dishes that critics and deep pocket dinners splurge on.....right?

Let me tell you about a little trip I took to Scarpetta last week. With valet prices totaling half of the meal itself, I planned on noshing on a kick-ass spaghetti and well, that's about it. Boy, was I wrong. 

We all know who Scott Conat is right? The famed restauranteur that just happened to host a little show called 24-Restaurant Battle. The same show in fact, that yours truly won earlier this summer. This guy is the shit, a true legend, and with his restaurant in my backyard I was pumped to go. 

The Spice menu was surprisingly well-rounded. My attention was immediately caught by one thing: Creamy Polenta with Fricassee of Truffled Mushrooms. You have to be kidding me! I served this guy my polenta (ps. he liked it) so I HAD to try his!

Miami New Times' Christina Staalstrom explained it best, "...it will make you weak at the knees."

That it did, that it did. 

There are no words to explain this dish. Though its Miami and the middle of the hottest month of the year, the combination of earthy richness and creamy goodness warm up your soul! This is a must-try. Oh and by the way, the rest of my meal was awesome too!

Miami Spice runs through September 30th and is available at Scarpetta 6-days a week. If you cant make it out, try it at home. 

Creamy Polenta with fricassee of truffled mushrooms by Chef Scott Conant

Creamy Polenta
makes 4 to 6 servings

• 2 cups heavy cream
• 2 cups milk
• 1 1/2 teaspoons kosher salt, more to taste
• 3 oz. (about 2/3 cup) cornmeal, preferably coarse ground
• 1 tbsp unsalted butter
• 2 tbsp freshly grated Grana Padano or Parmigiano Reggiano
• 1 tsp chopped fresh chives (optional)

In a heavy 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 not 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, until the cornmeal is completely cooked and quite tender, about 1 hour and 45 minutes. 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 the pan (if you are not using a nonstick pan), which is proper and which gives the polenta a slightly toasty flavor.

Just before serving, stir in the butter, the Grana Padano, and the chives, if using. The polenta should pour from the spoon as you serve it and will thicken as it cools. If necessary, you can think the polenta with a little milk just before serving. Divide the polenta among heated bowls or plates.

Fricassee of Truffled Mushrooms
Make 4 servings

• About 1/4 cup olive oil
• 2 medium shallots, thinly sliced
• about 8 oz mixed domestic and wild mushrooms, sliced or cut into naturally occurring pieces, about 2 cups
• 1/2 cup homemade chicken reduction or purchased chicken reduction, diluted with water to liquid.
• 1 tbsp snipped chives
• about 1/2 tsp white truffle oil

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 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)

Have the polenta portioned out into warm bowls. Just before serving, reheat the mushrooms if necessary. Toss the mushrooms with the chives and drizzle a little of the truffle oil over the mushrooms. Be careful not to cook the truffle oil more than a few seconds, because the flavor (and the "breathe") dissipates quickly. Spoon some mushrooms and some of the cooking juices over each serving of polenta.