Mushroom Polenta
Mushroom Polenta
Polenta is a an Italian porridge, similar to grits, made
from cornmeal and water. Our Home Farm Herbery  version holds the addition of Home Farm Herbery’s dried  mushrooms seasoned with cumin, paprika and organic turmeric.
Yield: 6    Level of Difficulty: Easy     Cook Time:25    Minutes Prep
Time:5 Minutes
6 cups water
5 tablespoons salted butter or vegan butter divided
1 cup Home Farm Herbery dehydrated mushrooms, any flavor
your prefer We used our Magical Forest Dried Mushroom Blend today
1 teaspoon Home Farm Herbery  cumin, ground
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 ¾ cups yellow cornmeal
Fleur de sel, to taste
Bring water to boil in a large pot.
Add mushrooms, continuously stirring, until they start to
release juices.
Now, add minced garlic, cumin, paprika, turmeric and
nutritional yeast to skillet.
Sauté for one minute.
Add nutritional yeast, sautéing for another minute.
Finally add lemon, juice, stir, and turn off heat.
Slowly add cornmeal to boiling water, whisking.
Turn heat down to low allowing cornmeal to soften and absorb
water, constantly stirring for about fifteen minutes.
Halfway through, stir in mushroom/shallot mixture.
When finished cooking, turn off heat, add butter and season
with fleur de sel and pepper, to taste.

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