Polenta with Wild Mushrooms Recipe

From Dorothy McNett's Recipe Book.

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Polenta with Wild Mushrooms

From Dorothy McNett's recipes at www.dorothymcnett.com. Any wild mushrooms are delicious with polenta and you can usually buy them in a 1/2 oz. package which is perfect for this recipe.

about 1/2 cup dried mushrooms (1/2 oz. package)
1 cup very hot water
2 tablespoons extra virgin olive oil
1 small onion, chopped fine
2-3 cloves garlic, chopped fine
3 cups stock (vegetable or chicken)
1 teaspoon semi-coarse sea salt
1 cup yellow polenta, or coarsely ground yellow cornmeal
3 tablespoons unsalted butter
freshly ground pepper, as desired
3/4 cup grated Parmesano-reggiano

First soak the dried mushrooms in the 1 cup hot water about 30 minutes. Then strain and chop the mushrooms, reserving the soaking liquid. Heat the olive oil in a large heavy bottomed saucepan for 30 seconds, and then add the chopped onion and garlic. Cook over medium heat, stirring, for several minutes. Add the chopped mushrooms and cook for about 1 minute. Now add the stock and the reserved soaking liquid and salt. Bring to a boil, reduce to a simmer and slowly add the polenta in a slow steady stream, whisking constantly until all the grains are incorporated and no lumps remain. Reduce heat to low. Stop using the whisk and switch to a flat silicone spatula or a wooden paddle, stir often, (like about every minute!) cooking for about 25-30 minutes. It is done when it is soft, the mass pulls away from the side of the pan, and tastes right! Stir in the butter, pepper and cheese. Pour onto a buttered or oiled platter and serve immediately. Or, pour it into a buttered or oiled jelly roll pan and spread to about 1/2 inch thick. Allow to cool. Then slice or cut into rounds.

Recipe created 2003-02-03.

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