POPCORN POLENTA W/ MUSHROOM JUS

Ingredients

POPCORN POLENTA:
• 2/3 cup dry corn kernels
• 6 tbsp vegetable oil
• 1 3/4 cup (415 grams) water
• 1/2 cup (120 grams) heavy cream
• 1 cup (73 grams) shredded cheddar cheese
• 1 tbsp (13 grams) unsalted butter
• 1/4 tsp sea salt, plus more to adjust
• 1/4 tsp freshly ground black pepper
CARAMELIZED MUSHROOM JUS:
• 2 heads of shimeji mushrooms, or equivalent amount of assorted mushrooms
• 1 tbsp extra virgin olive oil, plus more
• 1 tbsp unsalted butter, plus more
• 3 cloves garlic, thinly sliced
• 3 sprigs fresh thyme
• 2 tbsp shaoxing wine, or sherry wine
• 1/2 cup (120 grams) chicken stock
• 1/2 tsp tabasco sauce
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp light brown sugar
• 2 tsp unsalted butter

Instructions

1. I would strongly recommend using homemade popcorns without butter for this recipe. I find the weirdly artificial "butter flavor" from microwave popcorns to be off-putting for this application.
2. MAKE POPCORNS: In a large, heavy stock pot with lid, add the vegetable oil plus 2~3 kernels. Put the lid on, then heat over medium-high heat. Standby closely and wait for 1 min or so until you hear the kernels inside the pot pop. Once it does, pour the rest of the kernels in and put the lid back on. Give the pot a swirl over the burner and very soon, you'll hear the popping sounds increase. Keep on medium-high heat, and shake the pot over the burner every few seconds (to avoid burning at the bottom). Once the popping slows to more than 3 seconds between pops, turn off the heat and transfer the popcorns into another large container immediately.
3. MAKE THE POLENTA: Bring 1 3/4 cup of water to a simmering, then transfer into a blender with 1/2 of the popcorns. Start on low speed and blend until coarsely broken down. Add the rest of the popcorns and blend again, pushing them down with a spatula if needed, until broken down. Then add the heavy cream and blend on high speed until it is smooth with a gritty texture. Place a coarse strainer over a large pot, then pass the polenta through in a couple batches (you'll see the tough husks being caught in the sieve at the end of each batch, scrape off and discard). In the pot where you have the strained polenta, add shredded cheddar, unsalted butter, sea salt and ground black pepper. Bring to a simmer to cook until the cheese has melted. Set aside and keep warm.
4. MAKE MUSHROOM JUS: Whether you're using shimeji mushrooms or other varieties, trim off the tough ends and slice into thick chunks/slices. In a large flat skillet, heat olive oil and butter over high heat. Scatter the mushrooms in a single layer (do it in two batches if must), don't move them, and leave the first side to brown and caramelize. Once the first side has taken a deep caramelization, turn them over and brown the other side. Transfer to a plate and repeat with the rest of the mushrooms (add more oil if needed).
5. Once all the mushrooms are caramelized, return all of them back into the skillet and add garlics and thymes. Cook until fragrant, then add shaoxing wine (or sherry), chicken stock, tabasco sauce, sea salt, black pepper and sugar. Cook for a couple min until the sauce has reduced just slightly, then add the unsalted butter. Turn off the heat now, and whisk the butter into the sauce. Serve the mushroom jus on top of the popcorn polenta (reheated if needed) with a bit more freshly cracked black pepper.