Polenta is made from corn grits. Corn polenta has gained great popularity in Italy, where it is cooked as porridge, seasoned with butter and Parmesan. And dense and dry polenta is cooked on a grill or frying pan. In many countries there is an analogue. We also have Hutsul banosh (recipe HERE). For me, it is always a winter warming dish. And the mushroom dressing adds flavor and goes great with polenta, complementing it.
for wet polenta:
- 250 g corn grits
- 1.5 liters of water
- sea salt
- 100 g butter
for mushroom dressing:
- a handful of fresh mushrooms
- water
- some dried mushrooms, soak (if not, you can do it)
- olive oil
- salt and pepper
In a saucepan, bring salted water to a boil, gradually stir in the corn grits. Bring to a boil and reduce heat. Stir constantly, the cereal will remain on the walls of the pan. Cook for 30 minutes, stirring frequently. Polenta should resemble sour cream in consistency. If thick, add more water. Turn off the heat, add butter, mix. You can add a little grated Parmesan.
Mushroom dressing. Mushrooms are cut, if they are dry — soak them beforehand, do not pour water. Fry all the mushrooms in olive oil, salt, pepper, simmer in water from dried mushrooms (if cooked without dry, in water or broth) for about 7-8 minutes. We water the polenta.
In a saucepan, bring salted water to a boil, gradually stir in the corn grits. Bring to a boil and reduce heat. Stir constantly, the cereal will remain on the walls of the pan. Cook for 30 minutes, stirring frequently. Polenta should resemble sour cream in consistency. If thick, add more water. Turn off the heat, add butter, mix. You can add a little grated Parmesan.
Mushroom dressing. Mushrooms are cut, if they are dry — soak them beforehand, do not pour water. Fry all the mushrooms in olive oil, salt, pepper, simmer in water from dried mushrooms (if cooked without dry, in water or broth) for about 7-8 minutes. We water the polenta.
