In the Kitchen: Johnny Cake with Porcini, Pecorino and Mugolio

In the Kitchen
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In the Rhode Show kitchen today, we welcome Executive Chef Kyle Stamps from Giusto in Newport making Johnny Cakes with Porcini, Pecorino and Mugolio.

Ingredients and Directions for the Johnny Cake
  • Kenyons grist milk corn meal 1 cup
  • Boiling water 2 cups
  • Kosher salt 1 TBSP
  • Sugar 1 tsp
  1. Whisk together corn meal, salt, and sugar,
  2. Once the water comes to a boil, pour over the corn meal and whisk to form a batter. It should be loose enough that it falls off a spoon.  
  3. Preheat a cast iron pan to 350 degrees.
  4. Place silver dollar sized dollops of batter into the oiled pan.
  5. Cook for about six minutes a side, or until crispy. 
Ingredients and Directions for Mushroom Conserva 
  • 1 lb porcini mushrooms, diced
  • Enough olive oil to cover mushrooms
  • 3 grams chili flake
  • 4 sprigs thyme 
  • 1 sprig rosemary
  • 2 cloves garlic
  • 45 g sherry vinegar
  • 10 g salt 
  1. Bring oil, chili, thyme, garlic and rosemary up to 175 degrees.
  2. Add mushrooms, bring back up to 175 degrees, and cook for 5 minutes.
  3. Take off heat and stir in salt and vinegar.
  4. Let steep for 45 minutes.
  5. Chill and store in an airtight container.
Ingredients and Directions for Porcini Butter
  • 150 g unsalted butter
  • 8 g porcini butter
  • 5 g kosher salt
  1. Whip ingredients a kitchen aid until fully incorporated.  

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