Polenta With Mushrooms
If you’re into grits and other porridgy type foods, you’ll love polenta. Polenta, an Italian staple, is coarsely ground, yellow cornmeal. It’s delicious on it’s own with some butter and parmesan, or as a hearty base for a meal.
I used Lion’s Mane mushrooms for this meal, but any kind of mushroom would work great. They look otherworldly and unlike any other conventional mushroom. I found these at a farmers market. You may find them at your local farmers market or a specialty shop. They don’t have a particularly strong flavor. Pretty standard mushroom flavor, but their texture is fibrous, kind of fatty and a bit chewy. Very satisfying. And they brown beautifully when sautéed.
Lion’s Mane mushrooms raw and then sautéed in butter, garlic and thyme.
Polenta topped with a 7 minute, soft boiled egg and some parmesan.
Polenta With Mushrooms Recipe
Yield: 2 servings
Ingredients
POLENTA
1 cup polenta
4 cups water
1 teaspoon salt
2 Tablespoons unsalted butter
1/4 cup grated parmesan cheese
MUSHROOMS
1 lb mushrooms of your choice
2 Tablespoons unsalted butter
2 cloves garlic
6 sprigs thyme
TOPPINGS (optional)
2 large eggs
Salt and black pepper to taste
Extra grated parmesan
Directions
1. Begin with the polenta: In a medium size pot put the water over low heat. Once the water is heated slowly pour in while whisking the polenta. Add the salt.
2. Continue whisking until it just begins to thicken. You want to continually whisk in order to avoid lumps. At this point place a lid on the pot.
3. Every 3 minutes, with a wooden spoon, stir and scrape the bottom of the pot removing any stuck bits that may have formed. Continue until completely tender. This should take about 30 minutes.
4. Add the butter and parmesan. Taste to see if you want more salt.
5. If adding soft boiled eggs, boil them for 7 minutes, allow to cool in cold or ice water. Once cooled, peel and set aside.
6. Slice the mushrooms 3/4 inch thick. If they are wet at all, pat them dry.
7. In a large pan on medium heat place the butter, garlic, and thyme. Once the butter has melted, allow the garlic and thyme to infuse the butter for about 1-2 minutes.
8. Place mushrooms down flat in the butter and not overlapping. Do not move them for at least 3-5 minutes or until browned. Flip and repeat. When they’re done, place mushrooms on a few sheets of paper towel.
9. Plate: begin with the polenta then top with mushrooms, eggs, and parmesan. Add a sprinkle of salt and black pepper on eggs. Enjoy.