Polenta with Herbs and Mushrooms
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WHAT YOU NEED:
POLENTA: 1 cup medium ground polenta 4 cup chicken stock or water 1 Tbsp Butter ¼ cup grated Parmesan 1 tsp salt |
MUSHROOMS:
3 Tbsp butter 1 ½ pounds fresh mixed mushrooms ¼ cup dry white wine 2 cloves garlic 2 Tbsp mixed fresh herbs* or 1 Tbsp Herbs de Provence salt and pepper to taste |
METHOD:
In a medium saucepan, bring water to a boil over high heat.
Reduce heat to a slow simmer.
Add salt and butter.
Once the butter has melted, pour cornmeal slowly into the water, a little at a time, stirring with a wire whisk or wooden spoon.
Cook for about 25 minutes, stirring frequently, until it has thickened to the desired consistency and the ground polenta bits are soft.
Remove from heat and stir in cheese until well blended.
Set aside with the lid on.
Wash and slice mushrooms.
In a large skillet, over medium-high heat, add the butter.
Once the butter has melted, add the mushrooms and garlic, and sauté on medium-high until the water from the mushrooms has cooked off.
Add wine and herbs.
Simmer on low to reduce wine by half.
Salt and pepper to taste.
Serve on top of warm polenta.
In a medium saucepan, bring water to a boil over high heat.
Reduce heat to a slow simmer.
Add salt and butter.
Once the butter has melted, pour cornmeal slowly into the water, a little at a time, stirring with a wire whisk or wooden spoon.
Cook for about 25 minutes, stirring frequently, until it has thickened to the desired consistency and the ground polenta bits are soft.
Remove from heat and stir in cheese until well blended.
Set aside with the lid on.
Wash and slice mushrooms.
In a large skillet, over medium-high heat, add the butter.
Once the butter has melted, add the mushrooms and garlic, and sauté on medium-high until the water from the mushrooms has cooked off.
Add wine and herbs.
Simmer on low to reduce wine by half.
Salt and pepper to taste.
Serve on top of warm polenta.