This was our Friday supper! despite the cooking course where we mostly cook classic local meals. I try to keep home cooking a bit advanced and beneficial, both taste and health wise as much as possible. Here is why I like cooking polenta:
A 30-gram tablespoon of polent flour provides: 24 g of carbohydrate, 2 g of protein, 1 g of fiber, 0.6 mg of iron. Source of fiber and protein, polenta is gluten-free, rich in complex carbohydrates, contains vitamin A, a source of carotenoids, low in fat, contains essential minerals, low calorie. I hope you guys enjoy this inspiration!
Ingredients
4 ½ c veggie or chicken stock ( or sub water with 1 tsp salt, or sub 2 cups of the stock with milk)
1 cup polenta ( ground corn meal)
1/2 cup cheese ( goat cheese, white cheddar, parmesan, romano)
1 T butter ( or olive oil)
1/8 tsp white pepper
salt to taste
1/ 2 teaspoon Truffle oil ( optional)
Mushrooms
2 cups wild mushrooms chanterelles or morels, or sub button mushrooms, cremini, miatake, shittake or portobellos)
1-2 T oil and butter
2 cloves garlic, rough chopped ( or onion or shallot)
1 T fresh sage ( or sub rosemary or thyme)
finishing salt
Garnish- drizzle of truffle oil ( optional- but worth it! )
Instructions
To make the creamy polenta, heat 4 1/2 Cups of flavorful stock ( or salted water or use part milk) in a medium pot and bring to a boil. Once it is boiling, turn heat down to low or off to avoid getting splattered. Gradually add 1 C polenta to the hot liqud while whisking vigorously to avoid any clumping. Cover and let cook on very low heat for 20 mins before adding any “fats”. Somehow this allows the polenta to “open up” .
If you are using a course polenta you could cook longer. You could even cover the pot and stick in a 350F oven for 45 min-1hour. You can stir every 5- 10 minutes if you want, but I normally just cover it leave it without a stir and it is just fine.
When the polenta has cooked, then add your choice of cheese, butter, white pepper, and adjust for salt.
To cook the mushrooms, heat butter and oil over med-high heat, add mushrooms, cook 2 minutes, then turn heat down to medium and cook until they are nicely browned.
Add coarsely chopped garlic towards the end ( so it does not burn) and sage. Salt to taste.
Serve atop your bed of delicious creamy polenta with fresh herbs.
Drizzle with Truffle oil if you want.
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