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Orrin’s Naked Polenta
Fairly difficult
Cheap
Serve it in a variety of different ways: as a dip, or as a side dish: sliced and fried, or even as a mashed potato or rice substitute!
Prep
15m
Cook
45m
Ingredients
For
4
Batch(es)
Ingredients
| 1 24oz pkg Polenta (Corn Grits)* |
| 9 Cups Water |
| 1 1/2 Cups Chicken Stock |
| 8 tbs Butter |
| 1 oz Dried Wild Mushrooms** |
| 1 tbs Sail |
| 1 tbs White pepper |
| 2 tbs Sugar |
| 1 Cup Grated Jarlsberg Cheese*** |
Orrin’s Naked Polenta Directions
- Bring water and chicken stock to a boil.
- Add butter, dried mushrooms (crumbled), salt, sugar, and pepper.
- Slowly add polenta, stirring constantly.
- Reduce heat and keep stirring until mixture thickens (about 20 minutes).
- Use a long-handled wooden spoon, as mixture will bubble and pop.
- Stir in grated cheese.
- Add salt and pepper to taste.
- Oil a large baking pan or dish, and spoon polenta in, smoothing it down.
- Let it sit for at least 10 minutes.
- Invert onto a platter or cookie sheet and cut into slices.
- Serve hot, or put polenta slices on a grill to reheat.
Notes
* I used Bob’s Red Mill Stone Ground Corn Grits. Instant polenta or corn meal cooks faster, but lacks the proper texture. Use 3 times the amount of liquid as polenta.
** Porcini mushrooms, or a mixture of porcini, shiitake, morels, cepes, etc.
*** Substitute Fontina, Swiss, or Gruyere
