I freaking love polenta. It’s so easy to make and so versatile. It’s inexpensive and can take on a variety of different flavors. Essentially, it’s an open canvas and requires nothing but your creativity or possibly whatever you have in your fridge / cupboard to turn it in to something awesome. Wanna hear something else awesome about polenta? Of course you do.
It makes for great leftovers. If you form it into a log while it’s still warm and chill it, you can fry it up the next day with any meal to have polenta rounds. Honestly, if you’ve never made it at home, it’s a joke. Give it a shot, you won’t be disappointed.
Polenta is a lovely staple that you should have in your arsenal. It's inexpensive, easy and makes for a great main or side.
Ingredients
- 1 3/4 cup cornmeal
- 6 cups water
- 6 oz shitake mushrooms
- 1 bunch scallions
- 1/2 cup creme fraiche
- 1/2 cup veggie stock
- 3 tbsp butter
- 1 tbsp olive oil
- salt
Instructions
- Set a large pot over high heat and bring the water to a boil.
- Stem mushrooms, chop and set aside. Wash and chop scallions. Measure out creme fraiche.
- When boiling, whisk in polenta and a healthy pinch of salt. Turn low and cook until water is absorbed and polenta is thick and creamy, about 15 minutes.
- While polenta cooks, set a large saute pan over medium high heat and add 1 tbsp olive oil and 1 tbsp butter. When melted, add chopped mushrooms and a healthy pinch of salt and pepper. Saute mushrooms until tender and starting to brown, about 5-7 minutes. Add in stock and stir to scrape up brown bits. Remove to bowl and add chopped scallions, mix well to combine.
- When polenta is cooked, remove from heat and stir in the mushrooms/scallions mixture, creme fraiche and the butter.
- Serve as a base for whatever you're eating or top with a fried egg.
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- All the ingredients
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- Sauteed mushrooms and scallions
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- Add polenta
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- Add veggiesand creme fraiche
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- Finished dish
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- Scallion Shitake and Creme Fraiche Polenta
The Cozy Herbivore
December 1, 2011 at 12:42 pm
That looks really delicious! I’ve been making myself polenta-y grits for breakfast every morning this week. Something about them is just so filling and good… I love the idea of adding creme fraiche. Definitely going to give it a try!
vinny
December 1, 2011 at 1:24 pm
They were super easy. Sure I used them as a base for the pork belly but they are certainly tasty enough to stand on their own. Thanks for reading!