Polenta is a patient canvas, and saffron rewards it: fifteen threads bloomed in warm stock turn the whole pot a soft marigold and add a floral depth that stands up to parmesan and butter. A pile of seared wild mushrooms — garlicky, thyme-scented, deglazed with white wine — makes it dinner. The whole plate comes together in about half an hour.
At a glance
Serves 4
Prep 10 min
Cook 25 min
Saffron: 15 threads (≈0.06 g)
Ingredients (polenta)
- 15 threads Raihan Afghan Super Negin saffron, bloomed in 1/4 cup warm stock
- 1 cup coarse polenta
- 4 cups chicken or vegetable stock
- 1/2 cup grated parmesan
- 2 tbsp butter
- Salt
Ingredients (mushrooms)
- 1 lb mixed wild mushrooms (cremini, shiitake, oyster), sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp thyme leaves
- 1/4 cup white wine
- Salt and pepper
Instructions
- Bring stock to a boil. Whisk in polenta in a slow stream.
- Reduce heat. Stir often. Cook 20 min until creamy.
- Stir in saffron bloom, parmesan, butter. Salt.
- Mushrooms: Sear in olive oil over high until golden, 4 min. Add garlic and thyme. 30 sec. Deglaze with wine. Salt and pepper.
- Plate polenta. Top with mushrooms.
Chef's note
Start the bloom in warm stock the moment you set the pot to boil — by the time the polenta is creamy, roughly twenty minutes on, the liquid will have taken on its full amber color and the threads will have softened enough to melt invisibly into the pot. Stir the bloom in off the heat with the butter so its aroma is not cooked away.
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