Polenta is a pantry-emptying meal. An easy-to-top-with-leftovers meal. A corn/meal. Like risotto, it gets an unfairly bad rap for being difficult to prepare. But if you can stir, you can make this. Polenta is simple and endlessly adaptable. And, despite its mea[s]ly origins, elegant.
1 cup milk
salt
1 cup coarse cornmeal
freshly ground black pepper, to taste
1/2 cup corn
1 tablespoon butter
1/4 cup or more freshly grated Parmesan, optional
Bring milk to a boil with 2 cups water in a medium saucepan and add a large pinch of salt. Turn the heat down to a simmer. Add cornmeal in a steady stream, whisking all the while. When it has all been added, let mixture return to a boil, then turn heat to low. Polenta should be just barely simmering.
Cook, stirring occasionally and being sure to scrape sides and bottom of pan, for 15 to 20 minutes, until mixture is creamy and cornmeal tastes cooked. If mixture becomes too thick, whisk in some water, about 1/2 cup at a time.
Taste and season polenta as necessary with salt and pepper. Take pan off stove, stir in corn, butter, and the cheese if you are using it.
Spread polenta in a 9x13 baking dish and let cool in the refrigerator for about half an hour. Meanwhile...
6 cups quartered crimini mushrooms
6 small shallots, quartered
2 large cloves garlic, roughly chopped
olive oil
salt
pepper
1/2 cup basil, chopped into ribbons
Preheat your oven to 425° F.
Combine the mushrooms, shallots, and garlic in a roasting pan. Toss with olive oil, salt and pepper to taste. Roast for 15-20 minutes, until the mushrooms are tender and shrunken. Toss with basil and set aside.
When the polenta has solidified, cut it into pieces, then toast each of these in an oiled, non-stick skillet until warmed through. Top polenta cakes with mushroom mixture. Serve warm.
Serves 6-8.
[With thanks to Joe's great guest post and Bittman.]
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