Sunday, May 27, 2007

Mushroom Polenta, and Leftover Breakfast Mushroom Polenta

Joe invented this riff on the Moosewood Cookbook's plain polenta recipe last night for a party. Then I got a migraine and we ended up not making it to the party, so now we have a ton of polenta to doctor up for brunch today. The recipes, courtesy of Joe:

Joe's Mushroom Polenta

5c water
1 1/2 c cornmeal (we used roasted cornmeal, which has a distinct, delicious flavor)
4 shiitake mushrooms, sliced thin
1 tbsp black truffle oil
1 ripe, fresh tomato, peeled and diced
1/2 c aged gouda, shredded
1 tsbp parmesan, shredded
olive oil to taste

Boil 4 cups water. While it's boiling, mix 1 cup of water with the cornmeal. Mix until it forms a batter. When the water boils, spoon the batter into the boiling water. Whisk until smooth.

Lower heat and simmer for approximately 10 minutes, gently stirring occasionally. Keep an eye on this-- it likes to bubble over.

Turn off heat and add the mix-ins-- mushrooms, gouda and some olive oil. Stir in. Taste, and add salt and olive oil as needed.

In a separate bowl, mix diced tomato, truffle oil, parmesan, salt and pepper.

Serve in a bowl, topped with tomato mixture. This should be enough for several people, 4-6 maybe? This made a bowl big enough to bring to a party, at any rate.

And if you have leftovers...

Breakfast Polenta

Leftover polenta
Leftover tomato mixture

Get your cast iron pan nice and hot, and fry the bacon in it. Remove bacon to drain on a paper towel.

Polenta should be easily slice-able. Fry in the bacon fat. Serve with bacon and top with either tomato mixture or dark honey (we used buckwheat honey).