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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