Wine Forest Porcini Polenta
Organic Yellow Corn Meal and Porcini Mushrooms 12 oz. reclosable container Gluten-Free.
This luscious, savory porcini polenta marries well with everything from roasted meats to grilled vegetables.
Enjoy it topped with your favorite pasta sauce.
Stove top Instructions:
- 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
- chopped parsley
- 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.