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Polenta: Country Style Polenta




Source of Recipe


hungrymonster.com


List of Ingredients




1/3 ounce dried porcini mushrooms
1/4 pound ****ake mushrooms
1/2 pound cremini mushrooms
1 medium onion
olive oil
2 tablespoons butter
1 teaspoon fresh oregano -- minced
1/4 teaspoon black pepper
salt
2 cups low fat milk
1 cup yellow cornmeal
fresh oregano for garnish

Recipe



1. In bowl soak porcini mushrooms in about 1 cup boiling water for 30 minutes. Meanwhile cut stems from shiitake mushrooms and discard; trim stem ends from cremini mushrooms; rinse both kinds of mushrooms to remove sand. Thickly slice mushroom. Coarsely chop onion.

2. In a 12 inch skillet over medium heat, cook the onion in 1 Tbsp olive oil and 3 Tbsp water until tender and browned; set aside.

3. In same skillet, over medium heat, in hot butter and 1 Tbsp olive oil, cook shiitake and cremini mushrooms with oregano, pepper and 1/2 tsp salt for 10 minutes, stirring occasionally.

4. While mushrooms are cooking, drain porcini, reserving 3/4 cup soaking liquid. Rinse porcini to remove sand; chop.

5. Return onion to skillet, stir in porcini and their soaking liquid; heat to boiling. Boil 1 minute to thicken slightly. Keep warm while preparing polenta.

6. In a 3 qt saucepan over high heat, heat milk, 1/2 tsp salt, and 2 cups water to boiling. Reduce heat to low; gradually sprinkle in cornmeal, stirring constantly.

7. Cook, stirring, 5 minutes or until thick. Stir in Parmesan. Serve Polenta topped with mushroom mixture. Garnish with oregano.