The Bird and The Bread recipe: Polenta and Mushroom Stack

Polenta cakes

1.5 pounds of yellow corn meal
2 quarts water
4 cups milk
2 cups heavy cream
2 Tbs rosemary chopped
1Tbs garlic minced
1/2tsp white pepper
12 oz shaved parmesan

Heat all liquid to simmer add rosemary white pepper and garlic
Stir in corn meal and whisk for 15 to 20 min
Stir in cheese and add a small amount of water if necessary
Pour out on to greased sheet pans and cool

Yellow tomato vinaigrette

6 yellow tomatoes
1/2 white onion
1/2 cup of white balsamic
1/3 cup of olive oil
1/2 tomatoes and medium dice onions

On low heat simmer tomatoes and onion
When onions are soft remove from heat and blend with vinegar and oil say and pepper to taste.

Red pepper Coulis

4 Red Bell Peppers
½ of a white onion
1 clove of garlic
1/2 cup of vegetable stock

Roast red bell peppers on open flame or grill. Place in bowl and cover with plastic wrap and allow to cool
When cool peal the charred skin off of the peppers and remove the seeds
Medium dice the onion and sweat on low heat with a small amount of olive oil until soft
Mince the garlic and add at the very end of the onion cooking time
Once onion and garlic are cooked place in blender with pealed red peppers and vegetable stock
Blend until smooth

Portobello Confit
6 large portobello mushrooms
4 cloves of garlic
2 sprigs of rosemary
olive oil to cover

Remove stem and gills of mushroom with a spoon
Place all items into a oven safe cake pan and cover with olive oil
Cover with Foil and cook at 350 for 30 minutes.