Wine Forest Porcini Polenta
This luscious Wine Forest Porcini Polenta blend of whole organic cornmeal and dried porcini mushrooms marries well with everything from roasted meats to grilled vegetables, or enjoy it topped with your favorite pasta sauce.
4 cups water
1½ teaspoons salt
1 cup Wine Forest Porcini Polenta
½ cup grated parmesan (optional)
2 to 3 Tablespoons butter (optional)
ground black pepper to taste
In a heavy saucepan boil 4 cups of water and the1½ teaspoons salt. While whisking, slowly pour in 1 cup polenta. Bring to boil again, put lid on slightly ajar and turn heat down to a simmer.
As the polenta starts thickening, thoroughly stir all sides and bottom of the pan. Repeat every 5 minutes. Cook 35 - 40 minutes total.
When done, add the grated parmesan, pepper and/or the butter. Sprinkle with some chopped parsley.
To each 1 cup of polenta mix, stir in 4 cups of water and 1 1/2 t salt into a pyrex bowl and cover with a plate. Microwave on high for 9 minutes, or until just bubbling near the center. Remove, briskly stir in some parmesan cheese and / or butter and pepper to taste. For a thicker polenta, cook another two minutes.
Tips and Techniques
Pouring the cooked polenta in a rectangular pan, letting it cool, then cutting it into rectangles or squares opens possibilities for all sorts of dishes.
Grill the rectangles to serve atop a vegetable stew.
Sauté the shapes in olive oil until golden and use as croutons atop salads or soups.
Broil cheese-topped portions and serve as appetizers.
Substitutions and Variations
Milk can be substituted for a portion of the water. Experiment with different cheeses like cheddar, or even a spot of gorgonzola.
Fold some cleaned chopped kale or spinach into the hot polenta and let it gently wilt before serving.
For a more hearty and complete dish, add some cooked white beans as well as greens.