#1202
MON, SEP 30, 2024
Mushroom Polenta
Notes
20240930 #breakfastdiary 1191, 22°C/partly cloudy, 20min/exercise(M)
A conversation, a meal, or a meeting with someone close to you. Would it have been better to know in advance that it was your last with them, or to find out suddenly, later, without having had any idea? Either way, given enough time, the regret settles and the sadness scatters.
#Polenta with mushrooms
Polenta originated in north-central Italy, made from coarsely ground cornmeal. The northern style is firmer, and it gets looser the further south you go, they say. I was aiming for a southern-style polenta but ended up with a northern one. If you want the southern version, add plenty more butter and reduce it less.
Inspired by the cooking foodie
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
The ratio of water to polenta is 4:1. Bring water to a boil in a pot with salt and pepper, then stir slowly while pouring in the polenta little by little to keep it from clumping. Reduce to very low heat and simmer for about 15 minutes, stirring occasionally.
- 02
In a heated pan, melt 2 tbsp butter with olive oil and sauté the onion. Once it's cooked through, add the mushrooms and sauté. Season with salt and herbs.
- 03
Into the polenta from step 1, stir in 2 tbsp butter and a generous amount of parmesan until well combined.
- 04
Spoon the polenta into a bowl, top with the mushrooms, and finish with shaved parmesan.
