- 3 cups heavy cream
- 2 cups chicken stock
- 1 teaspoon finely ground sea salt, preferably gray salt
- 1 cup polenta
- 1 cup freshly grated Parmesan, plus more for garnish
So, in college I discovered couscous and immediately realized its potential. Quick and easy, limitless taste combinations. After a recent trip to Italy, I realized that polenta can fill that void in the gluten free diet!
In the US we are used to seeing polenta premade and in plactic tubes. Akin to slice and bake cookies, you simply need to cut the polenta roll into discs and brown them in a frying pan…decent, but polenta could be so much more…
In Italy (I was in Bergamo) I had some wonderful polenta, traditionally served on a wooden cutting board alongside a meat dish. I was also pleasantly suprised to see the locals eating it with their wonderful Italian cheeses at the end of the meal (instead of eating bread) And I though…what a great idea for celiacs!
Here is a recipe which I tried out the other day and found to be quick, easy, and delicious. Again, polenta is really versatile so feel free to change the ingredients to suit your tastes
recipe taken from http://foodtv.com
Polenta with caramelized mushrooms:
For the mushrooms:
- 3 tablespoons extra-virgin olive oil
- 1/2 pound button or cremini mushrooms, cut into quarters
- Finely ground salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice
- 3/4 cup dry white wine
Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, and salt to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don’t stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Then stir and remove the pan from the heat.
Mix the mushrooms into the polenta and garnish with grated Parmesan. Serve immediately.
Note: you can also spoon out the polenta into single bite portions and top with the mushroom mixture for an appetizer (but ne careful to serve immediately as it is best eaten hot)