Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossibly soft and then is topped with all types of sautéed mushrooms.
Recipes from Amuse-Bouche
Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.
Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award–winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.