Polenta and Mushrooms

Polenta is as common a staple for the Italian family, as Apple Pie is to America. Making Polenta requires a lot of stirring. That's what family is for.

Polenta, often referred to as Mush, is made from corn meal. I recommend Stone Ground, which is not refined, has more gluten, and has a richer flavor than de-germinated corn meal. Some of the old timers use chicken stock instead of water. Although store bought, ready-made Polenta in plastic sleeves is available, nothing beats the taste of fresh ingredients. Polenta is also used as a base for other ingredients. The combination of polenta and mushrooms keeps with the basics of availability of fresh ingredients and low costs.

Polenta Ingredients

3 1/2 cups water*

Mushroom Ingredients

4 cups of a variety of fresh mushrooms

4 tbsp extra virgin olive oil

1 small onion, diced

2 cloves fresh garlic, finely chopped

2 tbsp fresh Italian parsley, chopped

3 diced Roma tomatoes, peeled and diced

1 tsp tomato paste

Pinch freshly ground black pepper

Cooking the Polenta

Bring two and one half cups of the salted water to a boil in a large saucepan. Mix the corn meal into one cup of cold water. Slowly whisk in the cold water and polenta mix into the boiling water. As soon as the water and cornmeal is mixed, lower the heat and continue stirring with a long handled wooden spoon. Stir until the batch thickens.This will take at least 30 minutes. When you achieve the correct consistency, gently fold in the butter and grated cheese.

* The amounts of liquid and corn meal used in this recipe may vary upon how thick you desire the batch to be. These amounts are only starting points and you will learn with experience. The technique of adding the corn meal to a cup of cold water before the entire mixture is whisked together is helpful in preventing initial clumping.

When completed, empty the entire batch onto a large round serving platter and let it set. The consistency must be firm in order to hold the mushroom mix. Form a large flat well that will be large enough to hold the mushroom mix.

Cooking the Mushrooms

Saute the onion in a large frying pan over low heat until it is soft. Clean the mushrooms with a damp cloth to get off the big stuff, but so not wash them. Slice and add them to the pan with the onion. Add the garlic, parsley, tomato paste and water. Heat over moderate heat for about 15 to 20 minutes. when they are finished, spoon them into the well in the polenta serving platter.

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