Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Polenta-Fry Poutine with Creamy Mushroom Gravy https://www.metro.ca/userfiles/image/recipes/poutine-frites-polenta-sauce-cremeuse-champignons-6750.jpg PT20M PT1H05M PT1H25M
SauceIn a heavy-bottomed frying pan, heat 15 mL (1 Tbsp.) butter and fry 1/3 of the mushrooms on medium-high for 5 minutes until golden and soft. Transfer the sautéed mushrooms to a large saucepan and repeat with the remaining mushrooms.In the same frying pan, heat 60 mL (4 Tbsp.) butter on medium and sauté the sliced onions for 5 minutes until soft and beginning to brown. Add the flour and thyme and cook another minute, stirring often. Add 1/2 the chicken stock and whisk until no longer lumpy. Transfer to the saucepan containing the mushrooms. Add the cream to the saucepan and bring to a boil. Cook on low heat for 15 minutes, stirring occasionally, until reduced by one quarter and thick. Stir in the parsley.PolentaIn a large pan on medium heat, fry the chopped onion in 30 mL (2 Tbsp.) of butter for 5 minutes until golden brown. Add the milk, 500 mL (2 cups) of chicken stock, and season well. When boiling, gradually whisk in the cornmeal and continue to cook for 3 minutes, stirring constantly with a wooden spoon until the polenta has thickened and comes away from the sides of the pan. Add the asiago cheese and mix well.Line a baking sheet with parchment paper. Turn the polenta out onto the baking sheet and use a spatula dipped in cold water to flatten it to a thickness of 1.5 cm (3/4"). Cool thoroughly, then slice into French-fry shaped pieces.Polenta friesHeat the oil in a large pot to a temperature of 180°C (350°F). Carefully add 1/4 of the polenta pieces and cook for 4 minutes until golden and crisp. During the last minute, gently separate the fries without breaking them. Drain on paper towels and place in a warm oven while you fry the rest of the polenta.When all the fries are ready, assemble the poutine. Place the fries in a large serving dish, top them with the cocktail bocconcini and pour the hot mushroom gravy over the top.
4
0 0 0 0
1/2 cup (125 mL) salted butter 1 1/2 lb (680 g) fresh mushroom, quartered 2 small onion, sliced 4 Tbsp. (60 mL) flour 1 dried thyme 4 cups (1 L) chicken broth 1 cup (250 mL) 35 % cream 1/2 cup (125 mL) chopped parsley 1/2 cup (125 mL) finely chopped onion 1 cup (250 mL) milk 1 1/2 cups (375 mL) fine cornmeal 1/2 cup (125 mL) romano cheese, grated To taste Salt and pepper 8 cups (2 L) oil, for deep frying 400 g cocktail Bocconcini, drained
Polenta-Fry Poutine with Creamy Mushroom Gravy

Polenta-Fry Poutine with Creamy Mushroom Gravy

Rate this recipe
0 Vote
4
servings
0:20
Preparation
1:05
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    salted butter
  • 1 1/2 lb
    (680 g)
    fresh mushroom, quartered
    You might like:

    Flyer Deal  (1)
    BELLE GROVE OYSTER MUSHROOMS

    BELLE GROVE OYSTER MUSHROOMS

    $2.99 ea.

    100 g PRODUCT OF ONTARIO


  • 2
    small onion, sliced
    You might like:

    Flyer Deal  (1)
    ORGANIC RED ONIONS

    ORGANIC RED ONIONS

    $4.49 ea.

    2 lb PRODUCT OF CANADA CANADA No. 1 GRADE


  • 4 Tbsp.
    (60 mL)
    flour
  • 1
    dried thyme
  • 4 cups
    (1 L)
    chicken broth
    You might like:

    Flyer Deal  (1)
    SAVE $1.00
    CAMPBELL'S OR IRRESISTIBLE LIFE SMART BROTH

    CAMPBELL'S OR IRRESISTIBLE LIFE SMART BROTH

    $0.99 ea.

    750-900 ml SELECTED VARIETIES


  • 1 cup
    (250 mL)
    35 % cream
    You might like:

    Flyer Deal  (1)
    LACTANTIA LACTOSE FREE CREAM

    LACTANTIA LACTOSE FREE CREAM

    $4.99 ea.

    473 ml - 1 l SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    chopped parsley
  • 1/2 cup
    (125 mL)
    finely chopped onion
    You might like:

    Flyer Deal  (1)
    ORGANIC RED ONIONS

    ORGANIC RED ONIONS

    $4.49 ea.

    2 lb PRODUCT OF CANADA CANADA No. 1 GRADE


  • 1 cup
    (250 mL)
    milk
    You might like:

    Flyer Deal  (1)
    BUY TWO AND GET 15 BONUS MILES
    FAIRLIFE ULTRA-FILTERED MILK

    FAIRLIFE ULTRA-FILTERED MILK

    2 for $8.00

    1.5 L, SIMPLY BEVERAGES 1.54 L OR KELLOGG'S® CEREAL 306 - 553 g SELECTED VARIETIES OR 4.49 EA.


  • 1 1/2 cups
    (375 mL)
    fine cornmeal
  • 1/2 cup
    (125 mL)
    romano cheese, grated
    You might like:

    Flyer Deal  (1)
    BABYBEL

    BABYBEL

    $7.99 ea.

    12 un. OR THE LAUGHING COW CHEESE 24 un. 240 - 400 g SELECTED VARIETIES



  • To taste Salt and pepper
  • 8 cups
    (2 L)
    oil, for deep frying
  • 400 g
    cocktail Bocconcini, drained
Imprimer ma sélection

Preparation

Sauce

In a heavy-bottomed frying pan, heat 15 mL (1 Tbsp.) butter and fry 1/3 of the mushrooms on medium-high for 5 minutes until golden and soft. Transfer the sautéed mushrooms to a large saucepan and repeat with the remaining mushrooms.

In the same frying pan, heat 60 mL (4 Tbsp.) butter on medium and sauté the sliced onions for 5 minutes until soft and beginning to brown. Add the flour and thyme and cook another minute, stirring often. Add 1/2 the chicken stock and whisk until no longer lumpy. Transfer to the saucepan containing the mushrooms. Add the cream to the saucepan and bring to a boil. Cook on low heat for 15 minutes, stirring occasionally, until reduced by one quarter and thick. Stir in the parsley.

Polenta

In a large pan on medium heat, fry the chopped onion in 30 mL (2 Tbsp.) of butter for 5 minutes until golden brown. Add the milk, 500 mL (2 cups) of chicken stock, and season well. When boiling, gradually whisk in the cornmeal and continue to cook for 3 minutes, stirring constantly with a wooden spoon until the polenta has thickened and comes away from the sides of the pan. Add the asiago cheese and mix well.

Line a baking sheet with parchment paper. Turn the polenta out onto the baking sheet and use a spatula dipped in cold water to flatten it to a thickness of 1.5 cm (3/4"). Cool thoroughly, then slice into French-fry shaped pieces.

Polenta fries

Heat the oil in a large pot to a temperature of 180°C (350°F). Carefully add 1/4 of the polenta pieces and cook for 4 minutes until golden and crisp. During the last minute, gently separate the fries without breaking them. Drain on paper towels and place in a warm oven while you fry the rest of the polenta.

When all the fries are ready, assemble the poutine. Place the fries in a large serving dish, top them with the cocktail bocconcini and pour the hot mushroom gravy over the top.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.