Ingredients
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½ ounce dried Porcini Mushrooms
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1 cup warm Water
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2 Tablespoons Unsalted Butter
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2 Shallots
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2 Garlic
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3 cups low-sodium Chicken broth
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1 cup fine Cornmeal
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1 teaspoon Kosher Salt
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½ teaspoon Black Pepper
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½ cup grated Parmesan Cheese
Directions
Dried corn has many personalities. When cracked and ground into a fine meal, corn is called polenta. It’s the same as grits, but with a finer texture. Here the polenta takes center stage, accompanied by dried mushrooms that add layers of flavor. The basics of making a batch of polenta never change, but the mix-in options are endless. In the morning, polenta with maple syrup and blueberries gives tired pancakes a break. Once the technique is solid, let the experimentation begin!
Steps
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1
Done
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Soak the porcini mushrooms in warm water for 20 minutes. Drain the mushrooms and reserve the water. |
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2
Done
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In a Dutch oven, melt the butter over medium heat. Sauté the shallots and garlic until translucent. |
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3
Done
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Add the broth and mushroom water; bring to boil. |
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4
Done
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Whisk in the corn meal until well blended. |
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5
Done
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Simmer, stirring frequently, for 25 minutes, until soft and thick. |
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6
Done
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Stir in the salt, pepper, mushrooms, and cheese. |
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7
Done
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Remove from heat and serve immediately. |
