Thursday, August 14, 2008

Polenta with two types of mushrooms

David created this some time ago and I forgot to post the recipe which was apparently inspired by something he saw on display at Ottolenghi’s.

  1. Polenta
  2. Cheddar Cheese
  3. Shittake
  4. Portobello
  5. Parmesan
  6. Garlic
  7. Red Onion
  8. Minced Rosemary
  9. Fresh Thyme
  10. Parsley
  11. Chives
  12. 3-4 tblsp of chicken broth (i.e. from organic chicken bouillon cube-- don't use Knorr/other brands with MSG).


  1. Make a thickish polenta and at last moment add cheddar, chives, salt and pepper to taste;
  2. Saute onions, rosemary, thyme in olive oil when onions are just golden, add mushrooms and put on high heat (get the mushrooms to sweat as quickly as possible, hence, add oil if necessary to get the cooking process going);
  3. Add chicken broth to taste, let reduce quickly-the aim is to have a relatively fresh stew of mushrooms, rather than slower-cooked more intense option;
  4. Add knob of butter, add parsley, chives, salt and pepper to taste;
  5. When polenta is done, make sure it is thick so that you can poor onto a wooden cutting board. Spread polenta relatively evenly across the cutting board;
  6. Grate more cheddar cheese over the surface of the polenta—kind of a sprinkling over the surface put mushrooms on top of polenta, grate parmesan over mushrooms, and drizzle olive oil over the top;
  7. The polenta should be thick enough to serve up in slices. A perfect
  8. snack, or light dinner with a green salad/lemony vinaigrette.

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