Recipes
Polenta with Sautéed Mushrooms and Basil
Source: www.washingtonpost.com
Description:
Basil offers a delicious, colorful accent to this savory, pudding-like polenta. To gild the lily, top it with a basil-studded sauté of mushrooms (recipe follows).
The constant whisking ensures a creamy, lump-free polenta. For a firmer polenta that can be sliced, transfer the cooked polenta to an oiled baking dish and, if desired, top with the mushrooms, then cover and refrigerate. To reheat, cover with foil and transfer to a 300-degree oven for about 20 minutes.
- Ingredients:
- 3 ½ cups water
- 1 ¼ cups cornmeal mixed with 1 ¼ cups water
- 4 cloves garlic, finely chopped
- ¼ cup finely chopped fresh basil leaves, plus 6 fresh basil sprigs (optional garnish)
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon butter
- 2 tablespoons freshly grated Romano cheese
- Sautéed Mushrooms With Basil sauté of mushrooms
Instructions:
In a heavy saucepan over high heat, bring the 3 ½ cups water to a boil. Whisking constantly, slowly add the cornmeal-water mixture. Add the garlic, basil, salt and pepper and cook, whisking constantly, until the mixture comes to a boil. Reduce the heat to low and cook, whisking almost constantly, for 15 minutes. You may need to switch to a wooden spoon. Add the butter and cheese and whisk until both are melted. Immediately remove the pan from the heat. Spoon the polenta onto individual plates, top with the sauteed mushrooms and, if desired, the basil sprigs. Serve immediately.