Caramelized Cannelés of Polenta with Fresh Morels from Hervé Riebbels

Ingredients:

• 1 cup polenta
• 4 cups water
• 3 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 egg yolks
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 cup fresh morels, cleaned and chopped
• 4 tablespoons vegetable oil

Instructions:

1. In a medium-sized saucepan, bring the water and salt to a boil. Add the polenta and reduce the heat to low. Cook, stirring constantly, until the polenta thickens and pulls away from the sides of the pan. This should take about 20-25 minutes.
2. Remove from heat and add the butter, Parmesan cheese, pepper, and egg yolks. Stir until the cheese and butter have melted and the mixture is well combined.
3. Using a rubber spatula, transfer the polenta to a baking sheet lined with parchment paper. Spread the polenta out so it is about 1/2 inch thick. Let it cool in the refrigerator for 30 minutes.
4. Meanwhile, in a frying pan over medium-high heat, cook the morels until they start to release their liquid. Add the brown sugar and cook until the sugar has caramelized and coats the morels. This should take about 10 minutes.
5. Preheat the oven to 425°F.
6. Using a biscuit cutter or cookie cutter, cut out circles of polenta and transfer them to a greased baking sheet. Dust each one lightly with flour.
7. Heat the vegetable oil in a non-stick frying pan over medium-high heat. Add the polenta circles and cook for 2-3 minutes per side until they are caramelized and crispy.
8. Transfer the polenta circles to the oven and bake for 10 minutes.
9. To serve, top each polenta circle with a spoonful of caramelized morels.

Verdict:

This dish is a great combination of sweet and savory flavors. The caramelized morels add a delicious earthiness to the crispy polenta, making it a perfect appetizer or light main course.

Serving Suggestions:

Serve as a starter along with a salad or as a main course with roasted vegetables on the side. This dish also goes well with a glass of red wine.