Made with real cornmeal “polenta” not instant
8 oz mush
1 cup polenta
1 cup of sharp provolone
1 veg. bullion cube
½ cup white wine (if you have it)
half and half
Preheat oven 375.
In a frying pan, heat sliced mushrooms on low heat with 4 tbsp extra virgin olive oil (EVOO) for approx 5 to 7 minutes. Add chopped garlic, black pepper, salt and crushed red pepper, and a small amount of aged balsamic vinegar (if you have it). Cook for 5 minutes and then turn off the heat. In a separate pan, heat 3 cups of water (with a vegetable bullion cube) should be close to boiling. Once broth mixture is about to boil, in a separate pan, heat oil (approx. 4 tbsp) then add 1 cup of of dry cornmeal (polenta). Keep moving! This is called “dry cooking” the polenta. Let it cook for about 2 minutes and then add ½ cup of white or red wine. In about 1 minute, start slowly adding the broth while you keep stirring the polenta, every minute or so add more broth and stir. Repeat this process until all broth is used and the polenta resembles the consistency of porridge or oatmeal. Then add the half and half (1/2 cup). Let it cool for 1 minute before removing the polenta from the heat. Pour half of the polenta mixture into a casserole dish add cup of shredded provolone, top with the mushrooms, then add the remaining polenta and bake for 20-25 minutes. Makes about 8-10 servings. Enjoy!
