Mushroom and herb polenta

February 2, 2012

Mushroom and herb polenta

Page 264, Ottolenghi

 

Imbolc – the midway point between winter and spring! It calls for a fire and a hearty dinner as we move through the darkness and into the growing light. Mushroom and herb polenta is hearty and comforting,  perfect food as we savor the turning of the wheel yet again.

Mushroom and Herb Polenta
Adapted from Plenty
Serves 4

3 tbsp. olive oil
1 pounds mushrooms, very large ones halved
2 garlic cloves, minced
1 tbsp. chopped tarragon
1 tbsp. chopped thyme
3 cups water or vegetable stock
1 tsp. salt
¾ cups coarse cornmeal
¼ tsp. pepper
2 tbsp. unsalted butter
½ cup grated Parmesan cheese
1 tbsp. chopped rosemary

Heat half the oil in a large frying pan over medium-high heat.  Once hot, add half the mushrooms and fry until they are cooked through and brown in spots, about 8 minutes.  Try not to move them around too much.  Remove from the pan, add the other half of the oil and repeat with the rest of the mushrooms.  Off the heat, return all the mushrooms to the pan and add the garlic, tarragon, thyme and a large pinch of salt and a few grinds of pepper.

 Bring the water or stock to a boil in a large saucepan.  Add the salt, then vigorously whisk in the cornmeal.  Bring it back to a boil, stirring all the while, then reduce the heat as low as it will go.  Cover the pan.  Stir every 5 minutes or so until the polenta is smooth, about 20 minutes all together.  Add the butter, Parmesan cheese, rosemary, a good pinch of salt, and a few grinds of pepper.  Serve topped with mushroom mixture.

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3 Comments

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3 responses to “Mushroom and herb polenta

  1. Jenna

    Yum yum! Looks delicious – and you always take such gorgeous photos!!

  2. Adrienne

    Mark and I made this over the weekend. We used rosemary asiago instead of parm. It was delish!! Thanks for the inspiration ❤

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