I think the mood of polenta is determined by cheese. The dietary option is polenta on the water, then we supplement the taste with oil - pumpkin, sesame or corn. Traditional polenta options are much fatter. Here, the corn grits are soaked with cheeses and butter. Even without sauce, it is already very tasty. But in mushroom season, it is a sin not to make polenta with buttercups, whites or chanterelles.
- 150 g polenta (corn grits, I like a big grind)
- 40 g butter
- 80 g pecorino cheese
- 2-3 cloves of garlic
- wine vinegar
- a pinch of savory or your favorite dry grass
- 200 g chanterelles (handful of soaked porcini mushrooms, fresh oyster mushrooms)
- a little chili
- salt
- olive oil
- water
We put the water on the fire, let it almost boil.
We begin to gently pour the polenta in a thin stream, stirring constantly. If the water boils, the cereal will quickly gather in lumps, so it is important that the water is in a state of “boiling quickly”. This procedure is necessary for fine grinding, large-ground corn porridge is simply boiled in water, like any other.
If you managed to find instant polenta, it will be ready in 2 minutes. (If you took ordinary corn grits, you need to cook it for about 20-30 minutes, stirring occasionally). When the porridge is ready, add 1/3 of the butter. Stir.
On a fine grater, tremo cheese, add to the polenta and mix well so that it dissolves and all the flavors are mixed. It is not necessary to salt polenta, there should be enough salt from the cheese.
Try it, maybe you still want to add salt or add more oils for the “silkiness” of the porridge. This is called “wet” polenta. Polenta in the form of porridge. Cover it with a lid and proceed to the sauce.
Mushrooms are not washed, especially chanterelles, from this they will lose their taste. We take a brush and clean the chanterelles well from dirt, twigs and sand.
Small mushrooms are left whole, large ones are cut into two or three parts.
Heat the pan, sprinkle it lightly with olive oil.
Put the mushrooms (if soaked, squeeze and chop coarsely, then according to the recipe). They will quickly absorb the butter, but we fry them on all sides so that they brown a little and leave an intense mushroom smell. If you see what you need, add a little more oil. But not much so that they do not stew in it.
Do not chop the garlic very finely, add it to the pan to the mushrooms. Followed by savory.
Sprinkle with wine vinegar, very little and reduce the fire to almost a minimum. Add the remaining butter. If it seems to you that it is not enough, feel free to add more. Salt a little. Now that it melts, the mushrooms will give juice, which in combination with butter will make a wonderful, fragrant sauce.
Now you can pour in a little water or coconut cream. Turn off the heat and cover the sauce with mushrooms with a lid. Let stand for 5 minutes. (if you like thick sauce — you can add a little starch, it will make it viscous, this is for an amateur).
We spread the “wet” polenta in plates and pour it with sauce.
The polenta option is “dry” — when the porridge is infused and becomes firm. Then we cut it into strips and lightly fry in olive oil (you can with rosemary, it is beautiful with corn grits). Next - the sauce and on the table.
You can experiment with cheeses — Parmesan, grana padano (any cow, sheep or goat hard and aged).
The second version of the recipe
First, quickly fry the mushrooms, garlic and chili herbs in olive oil. Cover the mushrooms with corn grits, pour water (if dried mushrooms are soaked - do not drain the mushroom water, pour the broth with it). Cook until cooked and at the end add grated cheese. This option is easier and my favorite. A kind of mushroom corn “pilaf”.
We put the water on the fire, let it almost boil.
We begin to gently pour the polenta in a thin stream, stirring constantly. If the water boils, the cereal will quickly gather in lumps, so it is important that the water is in a state of “boiling quickly”. This procedure is necessary for fine grinding, large-ground corn porridge is simply boiled in water, like any other.
If you managed to find instant polenta, it will be ready in 2 minutes. (If you took ordinary corn grits, you need to cook it for about 20-30 minutes, stirring occasionally). When the porridge is ready, add 1/3 of the butter. Stir.
On a fine grater, tremo cheese, add to the polenta and mix well so that it dissolves and all the flavors are mixed. It is not necessary to salt polenta, there should be enough salt from the cheese.
Try it, maybe you still want to add salt or add more oils for the “silkiness” of the porridge. This is called “wet” polenta. Polenta in the form of porridge. Cover it with a lid and proceed to the sauce.
Mushrooms are not washed, especially chanterelles, from this they will lose their taste. We take a brush and clean the chanterelles well from dirt, twigs and sand.
Small mushrooms are left whole, large ones are cut into two or three parts.
Heat the pan, sprinkle it lightly with olive oil.
Put the mushrooms (if soaked, squeeze and chop coarsely, then according to the recipe). They will quickly absorb the butter, but we fry them on all sides so that they brown a little and leave an intense mushroom smell. If you see what you need, add a little more oil. But not much so that they do not stew in it.
Do not chop the garlic very finely, add it to the pan to the mushrooms. Followed by savory.
Sprinkle with wine vinegar, very little and reduce the fire to almost a minimum. Add the remaining butter. If it seems to you that it is not enough, feel free to add more. Salt a little. Now that it melts, the mushrooms will give juice, which in combination with butter will make a wonderful, fragrant sauce.
Now you can pour in a little water or coconut cream. Turn off the heat and cover the sauce with mushrooms with a lid. Let stand for 5 minutes. (if you like thick sauce — you can add a little starch, it will make it viscous, this is for an amateur).
We spread the “wet” polenta in plates and pour it with sauce.
The polenta option is “dry” — when the porridge is infused and becomes firm. Then we cut it into strips and lightly fry in olive oil (you can with rosemary, it is beautiful with corn grits). Next - the sauce and on the table.
You can experiment with cheeses — Parmesan, grana padano (any cow, sheep or goat hard and aged).
The second version of the recipe
First, quickly fry the mushrooms, garlic and chili herbs in olive oil. Cover the mushrooms with corn grits, pour water (if dried mushrooms are soaked - do not drain the mushroom water, pour the broth with it). Cook until cooked and at the end add grated cheese. This option is easier and my favorite. A kind of mushroom corn “pilaf”.
