Comforting Polenta with Rosemary Sautéed Mushrooms

Today I have the evening all for myself nice…and the kittensgiggle. There’s this habit I created where I like to spoil myself with good food, a nice movie and enjoying the solitude. This time I decided to prepare a comforting polenta with rosemary sautéed mushrooms. It’s not too complicated for a night in wineand polenta always reminds me of home. It’s so rare that I cook it this days, that I feel I can appreciate more this simple food when I do make it.

Comforting Polenta

As a child, living with my grandparents, polenta was always on our tables. It was my grandma the one that always used to make it. Up to this day she’s still the one that makes the best polenta heartand my mum, though an excellent cook, doesn’t step into that role. Polenta reminds me so much of grandma’s cooking.  Sitting in her kitchen, watching her steering the polenta in a cast iron pot, using all her strenght and might, while on another stove burner the mushrooms stew was gently bubbling. Probably that’s why I regard polenta as such a comforting dish, cause it brings back all these memories adore.

Wonderful tastes of polenta

For many years I treated this dish as a pretty rustic plain dish that requires a lot of elbow grease to make it. But it’s far from the truthsurprisednotsure. Making polenta is quite an effortless process and can be amazingly tasty if you are willing to go beyond the usual cornmeal and salt. Adding a spoon of butter makes it so much silkier. Using a handful of freshly chopped herbs can open so many flavor possibilities. And don’t even get me started on how insane nicesurprised polenta can be with some  grated parmesan or pecorino. And these are just the basic steps you can take to elevate polenta.

Just by adding butter, herbs or some parmesan, this simple cornmeal can be served by it’s own as hot porridge. When it cools down, you can easily slice it and bake it into polenta chips or grill it. I even made polenta pancakes…sweet cornmeal pancakes served with berries and honey giggle. Good that I remembered cause they were pretty awesome and you should totally try the recipe. I will post that soon. Or you can serve polenta with sauteed vegetables or stews. These are my favorites.

Make this wonderful comforting polenta and share with me if you adore polenta just as much as I do or you could do without….though I’ll never understand you notsurebomb.

Ingredients

For the polenta

3/4 cups and 2 tablespoons (150 grams) cornmeal
1 teaspoon salt
50 grams butter
1/2 bunch of fresh thyme, finely chopped

For the sauteed mushrooms 

500 grams mushrooms
30gr butter
2 garlic cloves, finely chopped
2 sprigs fresh rosemary
1/2 bunch of fresh thyme, finely chopped
salt and pepper

Yields 2 servings

Directions

  1. Throughly wash the mushrooms and cut them in halves and quarters, depending on their size. On a hot pan, roast the mushrooms, without butter or oil, until they release all the water. Remove the water and add the butter, chopped garlic and rozmarin and cook for about 5 minutes, until golden in color. Before removing from the heat add the finely chopped thymes
  2. While the mushrooms cook, heat 550 ml of water (2 cups) with 1 teaspoon of salt. When it starts to shimmer, gradually add the cornmeal and whisk continuously, on low heat, for about 2 minutes. It will bubble a lot so you need to stir at all times., preferably with a whisk to avoid lumps. After 2 minutes, cover with a lid for about 8 more minutes, but stir it every 2 minutes. Before removing from heat , add the butter and finely chopped thyme and mix well. Pour the polenta in a deep dish while still hot.
  3. Serve it together with the mushrooms.
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