Polenta polenta polenta…..I have only made polenta once before and it was a disaster! It turned out sooo grainy and tasted like glue!! Ekkk….. but after seeing a picture of polenta with mushrooms from Leslie Sarna Blog, I really want to give polenta another crack!

And this time, Polenta was delicious!

The Best Soft Polenta (recipe from the book ‘In the Kitchen’ )

  • 500ml (2 cups) water
  • 200ml (2 cups) chicken or vegetable stock
  • 180g (1 cup) Polenta
  • a handful of parmesan or tasty cheese
  • salt to taste

Method

  1. Bring water and stock to boil in a saucepan. Sprinkle in polenta, whisking well to precent any lumps forming.
  2. Reduce to a low simmer and cook for 25-30mins, stirring continuously until mixture thickens.
    1. Remove from heat. Stir in cheese. Season to taste. Serve straight away.

Mushrooms

(adapted from Leslie Sarna’s recipe)

  • 250g button mushrooms, sliced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • nob of butter
  • ½ teaspoon of chilli flakes
  • 1 1/2 teaspoon of balsamic vinegar

Method:

Add butter to frying pan on medium heat , sauté mushrooms and onions until soften. Add chilli flakes and balsamic vinegar to mushrooms for further 1-2 minutes.

To Serve:

Scoop out polenta onto a plate and top with mushrooms and onions!

NOTES (When cooking polenta):

  1. Polenta can splutter and burn, use a long handled spoon is ideal
  2. Using half water and half stock adds richness to the finished polenta. If you don’t have stock available, its fine to just use water
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