Creamy Polenta with Shiitake Mushrooms & Truffle Oil
This polenta dish is my new go-to weeknight favorite. It is an ultimate comfort meal but also looks and tastes quite sophisticated to deserve a place at a sit-down dinner! Polenta serves as a departure from the usual noodles and pastas that attend the weeknight last minute meals. Sometimes varierty is all your need to keep weeknight dinner rotations interesting! The Creamy Polenta: I use Bob's Red Mill's polenta corn grits . The regular corn meal might work as well, but this one is specially made for polenta and it cooks up really quickly. I use the ratio 1:5 for a ceamy polenta - ie, add 1C corn grits to 5C of hot water gradually stirring constantly. Then drizzle in some olive oil, add salt to taste and let it cook away partially covered for about 20-25 minutes stirring every few mins. I use a large pot to cook polenta because it sputters a lot and can sting your hands while stirring, so be careful! Mushroom and Tomato Sauce: Whil…
Creamy Polenta with Shiitake Mushrooms & Truffle Oil
This polenta dish is my new go-to weeknight favorite. It is an ultimate comfort meal but also looks and tastes quite sophisticated to deserve a place at a sit-down dinner! Polenta serves as a departure from the usual noodles and pastas that attend the weeknight last minute meals. Sometimes varierty is all your need to keep weeknight dinner rotations interesting! The Creamy Polenta: I use Bob's Red Mill's polenta corn grits . The regular corn meal might work as well, but this one is specially made for polenta and it cooks up really quickly. I use the ratio 1:5 for a ceamy polenta - ie, add 1C corn grits to 5C of hot water gradually stirring constantly. Then drizzle in some olive oil, add salt to taste and let it cook away partially covered for about 20-25 minutes stirring every few mins. I use a large pot to cook polenta because it sputters a lot and can sting your hands while stirring, so be careful! Mushroom and Tomato Sauce: Whil…