Directions: |
Directions:Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, stirring polenta with a wooden spoon until it starts to thicken, about 5 minutes. Cover and cook for 30 minutes, stirring every 5 to 6 minutes. Polenta is done when texture is creamy and grains tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted.
Pour onto a wooden cutting board and let sit until it hardens. Use a thread to slice.
Mushrooms for polenta:
4 T EVOO
Parsley (chopped)
Mushrooms (medley, porcini or hen of the woods)
Tomato (crushed)
salt and pepper to taste
In a saute pan , add EVOO and parsley once softened add mushrooms and cook for a few minutes. Add crushed tomato, salt, pepper. Cook for about 10 minutes more and serve with polenta. |
Personal
Notes: |
Personal
Notes: Yummy polenta was a treat! I loved how the long , slow process resulted in a delicious surprise. We all would help when Mommy was stirring-- it was so nice seeing the family cooking together.
Mommy used to add side dishes like:
- Hen of the woods (see reicpe)
- Sauteed broccoli rabe (see recipe)
- Ragu (see recipe)
If there are leftovers, cut into slices and fry in EVOO for 2 minutes on each side.
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