Polenta with Mushrooms

by Carol Blymire on September 12, 2011

in Cooking

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.

{ 4 comments… read them below or add one }

1 WT September 12, 2011 at 2:45 pm

Looks delish. Thanks!


2 Derek September 13, 2011 at 5:34 pm

I am drooling at the thought of making something like this myself. I could saute some button mushrooms Julia Child-style, add it to some polenta, and toss in some herbs. Sounds easy and delicious. Thanks for the inspiration!


3 Victoria September 15, 2011 at 11:23 pm

Holy crapola, those mushrooms are good. Made a pot roast for dinner (with some millet risotto) and made the mushrooms on the side – I preferred to pour that over my meat than the gravy.


4 Jean Marie October 15, 2011 at 3:52 pm

I’m just getting caught up with all your posts from Oct. and Sept. You’ve made me hungry for Deb’s mushrooms. Elise’s mushroom sugo is also excellent over polenta. Even my pain in the ass picky Irishman liked it.


Leave a Comment

Previous post:

Next post: