Monday, September 27, 2010
The picture isn't great, but it sure tasted good.
Polenta is so easy to make. I don't measure, just bring a pot of chicken broth seasoned with garlic to a simmer and slowly sift in fine cornmeal, stirring constantly until the polenta starts to thicken. Keep the heat turned down low and continue stirring Add a chunk of butter and at least a 1/2 cup of fresh grated parmesan. Stir and serve. I like the polenta on the soft side so I use a higher ratio of broth to cornmeal.
No recipe for the mushrooms either. I sauted the mushrooms in a mixture of butter and olive oil in batches so that they didn't just steam in the pan. Added them all back into the pan
along with minced garlic and some fresh sage, added a little flour, sauted for a minute or two longer, added chicken broth, enough to make a sauce and finished it off with a handful of chopped parsley Seasoned with salt and pepper and served over the polenta.