Polenta

20240930 #breakfastdiary 1191, 22°C/partly cloudy, 20 min/exercise(M) A conversation, a meal, or an encounter with someone close to you — would it have been better to know in advance that it was your last one with them, or better to have no idea and find out suddenly later? Either way, I suppose as time passes the regret settles and the sadness scatters. #Polenta with mushrooms Polenta originated in north-central Italy — coarsely ground cornmeal. Apparently in the north it's firm, and it gets looser as you go south. I was aiming for southern-style polenta, but ended up with northern-style. If you want the southern style, add plenty more butter and simmer it less.

Polenta, 1 cup (serves 2) Butter 4T (2T for sautéing the mushrooms, the other 2T goes into the polenta) Mushrooms, 4 cups Onion, 1/4 Also olive oil 2T, parmesan cheese, herbs, salt 👉Like this The ratio of water to polenta is 4:1. Pour water into a pot, salt it, pepper it. Once it boils, slowly stir in the polenta little by little so it doesn't clump. Turn the heat down very low and simmer about 15 minutes, stirring occasionally. Meanwhile, heat 2T butter and olive oil in a pan and sauté the onion. Once it's cooked enough, add the mushrooms and sauté. Add salt and herbs. Stir 2T butter and plenty of parmesan cheese into the polenta and mix well. Spoon the polenta into a bowl, top with the mushrooms, and lay wide-cut shavings of parmesan on top. Inspired by the cooking foodie #breakfast #recipe #miraclemorning #polenta