Simple, yummy signatue dish that's great any time
Someone mentioned to me the other day that I had never included the recipe for the dish that is the “signature” photo for this blog.Oh-oh!
The Polenta with Mushrooms and Tomatoes is one of my favorite meals, because it is great for any meal or just for a snack. You can’t say that for many recipes…unless you count pizza which is great for lunch or dinner and can be eaten cold for breakfast the next morning.
I wish I had brought some polenta out here on the river with me. This is an easy dish and great to share with any visitors who might drop by on their dinghies in the morning for a cup of coffee. I'll have to keep that in mind for next year.
Make up some polenta ahead of time and in just a few minutes, you can have a hot meal whenever you want one. What could be better than that.
For those who don’t recall the simple recipe for Polenta, let’s start with that:
Basic Polenta
4 cups of water, divided
1 cup coarsely ground yellow cornmeal
2 teaspoons Kosher salt
• In a medium-sized saucepan over medium heat, bring 3 cups of water to a boil.
• Meanwhile, in a small bowl, whisk together the cornmeal, salt, and 1 cup of water. Pour the cornmeal mixture into the boiling water. Stir constantly with a whisk until it comes back to a boil.
• Reduce the heat to very low and let it cook, stirring every 10 minutes or so, for 30 to 40 minutes, or until the polenta is thick and creamy.
• If the polenta becomes too thick add more water. Remove the polenta from the heat.
• Pour the mixture into a greased pan and put it in the oven at 350 degrees for about 10 minutes.
Make up some polenta ahead of time and in just a few minutes, you can have a hot meal whenever you want one. What could be better than that.
For those who don’t recall the simple recipe for Polenta, let’s start with that:
Basic Polenta
4 cups of water, divided
1 cup coarsely ground yellow cornmeal
2 teaspoons Kosher salt
• In a medium-sized saucepan over medium heat, bring 3 cups of water to a boil.
• Meanwhile, in a small bowl, whisk together the cornmeal, salt, and 1 cup of water. Pour the cornmeal mixture into the boiling water. Stir constantly with a whisk until it comes back to a boil.
• Reduce the heat to very low and let it cook, stirring every 10 minutes or so, for 30 to 40 minutes, or until the polenta is thick and creamy.
• If the polenta becomes too thick add more water. Remove the polenta from the heat.
• Pour the mixture into a greased pan and put it in the oven at 350 degrees for about 10 minutes.
Polenta with Mushrooms and Tomatoes
• When you’re ready for the rest of the recipe, cut a slice of polenta and pop it a greased fry pan on medium heat until its brown on both sides.
• While you’re doing that – in another pan – take a teaspoon of olive oil and sauté some grape tomatoes, a clove or two of garlic - minced, some sliced mushrooms and a bit of finely chopped onion with 1/4 teaspoon each of rosemary and oregano and some pepper to taste.
• Pour it over the fried polenta and that’s it.
Vegan.
• While you’re doing that – in another pan – take a teaspoon of olive oil and sauté some grape tomatoes, a clove or two of garlic - minced, some sliced mushrooms and a bit of finely chopped onion with 1/4 teaspoon each of rosemary and oregano and some pepper to taste.
• Pour it over the fried polenta and that’s it.
Vegan.
