Wednesday, 13 August 2008
Recipe - Polenta with mushrooms and sage
I had never cooked with polenta before, but what the heck...
You could make this dish seriously sexy by using some nice mushrooms like chanterelles and so on. This time I had to do with some normal sliced closed cup mushrooms but next time, oh yeah!
Make sure to season the polenta quite a lot since it doesn't have that much of a flavour in itself. It calls for quite a lot of parmesan, at least if you like parmesan as much as I do. Don't forget to season the polenta some more.
I haven't included any measurements, besides the butter, in this recipe, basically just freestyle it to suit the amount of people you cook for. I cooked this as dinner for myself but with some nice mushrooms and maybe a bit prettier presentation you could probably serve it as a starter.
Last but not least, season the polenta a bit more!
Parmesan, grated - to taste (some shavings too if you want too)
Butter (approx 50g per serving + a good dollop for the frying)
Mushrooms - halved, quartered or sliced.
Sage, shredded - to taste
Cook the polenta according to the instructions on the package. Then beat in the cheese and butter and season liberally. Make sure that the polenta is quite soft and sumptous.
Melt butter in a pan and cook the mushrooms until golden, if you use a mushroom that can turn golden. Turn in the sage and stir.
Serve the polenta with the mushrooms and sage on top. Add some extra parmesan shavings if you want to make it a bit more purdy.