Polenta "Like in Morteau"

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 500 ml Jura white wine
• 2 50 g dried morels
• 3 1 Morteau sausage
• 4 1 shallot
• 5 30 g butter
• 6 250 ml liquid cream
• 7 500 ml whole milk
• 8 250 g polenta meal
• 9 50 g butter
• 10 250 g cancoillotte
• 11 Chives
• 12 Jura white wine
• 13 Salt
• 14 Pepper
• Total weight: 2,255 grams

Times:

Preparation	Resting	Cooking	Start to finish
20 min.	1 hour	50 min.	2 hours 4 min.

Step by step recipe

• 1: Lightly heat 500 ml Jura white wine in the microwave, then pour it into a bowl over 50 g dried morels.
  Mix well, cover, and let it rehydrate undisturbed for 1 or 2 hours.
• 2:

  Morteau Sausage

  
  Place the sausage, pricked with a fork or a sharp knife, into a large pot of simmering water.
  We prick it specifically because, in addition to cooking it, we want to make a rich broth.
• 3: Let it cook for 40 minutes.
• 4: After that time has elapsed, remove the sausage from the water and keep the cooking liquid in the pot.
• 5: Cut half of the cooked Morteau sausage into small cubes, set the rest aside for another recipe, and set aside.
• 6:

  Morels

  
  Drain the morels thoroughly...
• 7: ... and be sure to save the soaking liquid.
  If you have large morels, cut them in half; otherwise, leave them whole.
• 8: Prepare and then chop 1 shallot.
• 9: In a large skillet over medium heat, melt the butter, then add the chopped shallot, salt, and pepper.
  Cook for 1 minute without browning.
• 10: Add the morels and cook them for 4 or 5 minutes, stirring occasionally.
• 11: Next, add the soaking liquid, being careful not to pour in the sediment at the bottom of the bowl (such as sand and other impurities from the morels).
• 12: Let the wine reduce until it's almost gone...
• 13: ...then add the diced Morteau sausage.
  Let everything cook for 3 or 4 minutes...
• 14: ...then add 250 ml liquid cream.
  Stir well, season with salt and pepper, lower the heat, and let it simmer gently until reduced.
• 15:

  Polenta with Cancoillotte

  
  Meanwhile, weigh the amount of Morteau sausage cooking broth in the pot, and add whole milk to bring the total to 1 kilo (or 1 liter).
• 16: Bring this mixture to a boil over medium heat.
• 17: Reduce the heat, and pour in the 250 g polenta meal in a steady stream while whisking...
• 18: ...until the polenta thickens.
• 19: Turn off the heat, add 50 g butter, mix well while continuing to whisk, and check the seasoning.
• 20: Finally, add 250 g cancoillotte and mix well, continuing to whisk.
  Cover and keep warm.
• 21: Let's get back to the morels, which should be served in a rich cream sauce.
• 22: Remove from the heat, add the chopped Chives, mix well, and it's ready.
• 23:

  Plating

  
  In warm plates, place a layer of polenta at the bottom, then pour a generous portion of morels over it, and finish with a splash of Jura white wine.
  Serve immediately.

Remarks

You can also rehydrate the morels in water, but of course, they won't be quite as flavorful.
For a more luxurious version of the recipe, use vin jaune instead of Jura white wine.
You can vary the polenta by using a different cheese than cancoillotte—such as Morbier, cut into small cubes, or Mont-D'or, when in season, for example.

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