Oh my goodness, all this rain. I mean, it was sunny and so beautiful this past weekend, but since I came home from vacation it has been one rainy day after another. I have been clinging to the remnants of summer with every fiber of my being, but last week I caved into fall and made some polenta with mushrooms. I’m sure it will be hot and sticky again before the month is out, but for this past week, I embraced fall in my kitchen.
I am a huge fan of Anson Mills polenta — even from before I was diagnosed with celiac. I prefer the rustic yellow coarse polenta, and I cook it with chicken or vegetable stock, with a ratio of 1 C polenta to 4 C stock (you can use water, but I prefer stock). I put them both in a heavy pot together and bring them to a boil, then reduce to a simmer for about 30-40 minutes. While it’s simmering, I stir every few minutes while it flarps and blorps in the pot. You’ll know it’s done when the grains become smooth and tender to the bite. Then, I whisk in unsalted butter, one tablespoon at a time. Sometimes, I put in just 2-3 tablespoons, and, um, other times I have been known to use up to 8 tablespoons of butter. Depends on how good or bad a day I’ve had. DO NOT JUDGE ME.
Then, I stir in some salt, pepper, and freshly Microplaned parmagiano-reggiano cheese (again, I do this differently every time).
While the polenta is cooking, I make Deb’s escargot-like mushrooms because I love them so much.
Then, I top them with chives, or parsley, or whatever other herbs are fresh in my garden.
You might wanna make a big batch of the mushrooms over the weekend, then use them on the polenta during the week… or over scrambled eggs for breakfast. Or, tossed in a salad. Or, served with some pasta.
Welcome, autumn…. sunshiny days, cool nights, long sleeves, dark blue jeans, bright moons, crisp air, mushrooms and polenta. Welcome.