Polenta is a staple of Italian tables. It has been eaten since Roman times.
The sweet, buttery taste of polenta makes for a perfect base for an array of flavors.
Shiitake mushrooms help your immune system, and boost white blood cell production for fighting off microbes. Cremini have high levels of B Vitamins.
This was made for a large gathering. Adapt the recipe, 3-to 1 Ratio ~ 3 cups liquid, 1 cup Polenta
Season : Autumn
Prep time: 15 minutes
Cook time: 30 minutes
Inactive Setting time: 8 hours, overnight
Serves 30-40 as a side
Serves 10 -12 as a main dish
Ingredients
3 cups organic polenta
6 cups filtered water
3 cups nut milk ,or other
2 cups Parmigiano Reggiano, grated
1/2 stick unsalted butter, grass fed
2 1/2 tsp. salt, to taste
fresh black pepper to finish
1 tbsp, fresh lemon juice
Mushroom Ragu ~ Large batch
2 lbs mushrooms, Shiitake & Cremini
4 cloves garlic, minced
1/2 - 1 cup vegetable stock, start with small amounts
1 tsp. salt
1/8 tsp fresh ground pepper
1/2 lemon, juiced
1-2 cups parmigiano reggiano, grated
2 tbsp. olive oil
2 tbsp. butter, grass fed
1 cup fresh parsley, chopped
Polenta Method ~
In a large pot, bring the liquid, and salt to a boil, over medium heat. Whisk in the polenta, and reduce heat to low. Cook for 30 minutes, or until creamy. Stir the polenta occasionally, until all the liquid is absorbed. Add butter, blend it into the polenta. Fold in the Parmigiano Reggiano. Add a pinch of black pepper, and lemon juice. Stir.
Let sit for 5 minutes. Taste for seasoning.
In a parchment lined sheet pan, pour the polenta into the pan. Spread to smooth out. Let cool to room temperature before placing it into the refrigerator. Cover the polenta with plastic wrap. Let set for 8 hours, or overnight.
When set, cut into squares, or triangles.
Grilling Method ~ For large batches place in preheated oven at 375, for about 15 minutes. No need to turn. Take one out, and taste for doneness. You are looking for firmness, yet soft. Can also be grilled on the stovetop, in a non- stick pan.
Keep Polenta warm, while making the Ragu.
Mushroom Ragu ~
In a large pan, on medium heat, add olive oil and then the butter. Add garlic, saute for 3 minutes. Add sliced mushrooms, and sea salt. Shake the pan to coat the mushrooms. Add stock, a little at a time. Shake the pan. Slowly, add more stock. You want them moist with a little sauce. Not soupy.
Taste for seasoning. Add fresh lemon juice. When mushrooms are tender, remove from the heat. Fold in the Parmigiano cheese. Add 1/2 the fresh parsley. Fold in.
Save the rest for garnish when plating.
Assembly ~ Place the mushroom Ragu on top of the polenta squares. Sprinkle with fresh parsley, and more Parmigiano, if desired.