cheese/ easy everyday/ Fry/ Gluten free/ Low fat/ Mark Bittman/ Side/ Yotam Ottolenghi

Mushrooms and Herb Polenta | Two Methods in Cooking Polenta

I have been making different versions of the mushrooms and herb polenta —depending on the kind of mushrooms and herbs I have on hand. So take this recipe as a guideline and play. After all, our aim is a umami-filled and comforting dish; we’re getting there one way or the other.

There are dazzling varieties of mushroom to choose from: white, portobella, cremini, oyster, chanterelle, fresh and dry shiitake. I haven’t come across any kind I don’t like. Fry them under very high heat, your kitchen will start smelling like a steakhouse. The method I favor is dry heat. Yes, I know it’s a bold approach: turn up the heat with abandon and do so without oil until it smells nutty. Try it!

For the polenta, the medium to coarse grind works best. I use both the Ottolenghi instant method and Mark Bittman’s slurry method. The former one is stirring the instant polenta in a fully boiling stock, which often results in a lot of lumps. However, there’s nothing you can’t fix with a quick blitz in the Vitamix. Bittman’s slurry method involves putting polenta in a cold liquid. Bring them to a boil and turn down the heat to a slow simmer. Whisk constantly like you would cooking a risotto. This method of preparing polenta requires some attention and time; the polenta is likely to have a smoother texture. I prefer the slurry method for its consistent result.

Print Recipe

Mushrooms and Herb Polenta

Serves: 2-4

Ingredients

4 tbsp olive oil
1 lb of mixed mushrooms, very large ones halved
1/4 cup red wine, optional for deglazing and making a sauce
2 garlic cloves, crushed
1 tablespoon chopped tarragon or parsley
1 tablespoon chopped thyme
1 tablespoon truffle oil, optional
1 cup medium or coarse polenta
1/2 cup milk, preferably whole
1/2 cup Parmesan, freshly grated
1 tablespoon butter
salt and black pepper
Cooks' Notes:
Soaking Dried Mushrooms: The time needed to soften mushrooms depends on their size and age. They’re ready when you can cut one easily with a paring knife. You want to reserve the soaking liquid but leave the grit behind, so lift out the mushrooms rather than pouring to drain them.
Making The Sauce: When the mushrooms are tender, add red wine to deglaze. When the wine has bubbled away, stir in the garlic and herbs, and soaking water and more water, if needed.
Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon.
Recognizing Doneness: When the polenta starts to pull away from the pan and is no longer gritty, it’s time to stir in the butter and Parmesan.
Tips:
Polenta is a type of cornmeal; most kinds available are medium or fine grind, which doesn’t pull away from the pot as noticeably as coarse grind and has a smoother texture. Avoid using instant polenta or the cornmeal ground for baking, and taste frequently to check doneness.

Instructions

Put the dried mushrooms, if using, in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it’s time to cook them, lift them out of the water with your hands or a slotted spoon and slice them up roughly. Reserve the soaking water.

Heat up half the olive oil in a large frying pan. Once hot, add half of the mushrooms and fry for a few minutes, or until just cooked; try not to move them much so you get golden-brown patches on their surface. Remove from the pan, and repeat with the rest of the mushrooms and oil.

(See cooks' notes if you want to make a sauce.)

Off the heat, return all the mushrooms to the pan and add the garlic, tarragon, half of the parsley, thyme, truffle oil, if using, and some salt and pepper. Keep warm.

Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.

Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining parsley.