100 Recipes - #24 Polenta with Mushrooms
Mar. 23rd, 2009 11:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lillibetTonight we had the pleasure of ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
saraheeyore and wellstar's company for dinner. With reference to both this recipe and this one, here's what I came up with:
#24 Polenta with Mushrooms Earlier in the day, I reduced a quart of mushroom broth down to about half a cup, with some fresh thyme thrown in because I have it. Man, that was some salty stuff! So when I sauteed a buttload (probably about 24 oz.) of crimini and button mushrooms with shallots, I used unsalted butter, mixed the resulting mushroom liquid with the paste and then thickened it with some more unsalted butter. I meant to add artichoke hearts, but forgot, so they ended up in the salad. Meanwhile, I baked some prepared polenta topped with grated Asiago at 400F for about ten minutes. I served it with a salad of spinach, arugula, basil, grape tomatoes and the aforementioned artichoke hearts, tossed in a warm balsamic vinaigrette. Everyone seemed to think it was tasty and I was pleased with the richness of the flavors. I think next time I would go with steamed spinach and I still want to try making polenta myself, but today was not that day.
saraheeyore and wellstar's company for dinner. With reference to both this recipe and this one, here's what I came up with:#24 Polenta with Mushrooms Earlier in the day, I reduced a quart of mushroom broth down to about half a cup, with some fresh thyme thrown in because I have it. Man, that was some salty stuff! So when I sauteed a buttload (probably about 24 oz.) of crimini and button mushrooms with shallots, I used unsalted butter, mixed the resulting mushroom liquid with the paste and then thickened it with some more unsalted butter. I meant to add artichoke hearts, but forgot, so they ended up in the salad. Meanwhile, I baked some prepared polenta topped with grated Asiago at 400F for about ten minutes. I served it with a salad of spinach, arugula, basil, grape tomatoes and the aforementioned artichoke hearts, tossed in a warm balsamic vinaigrette. Everyone seemed to think it was tasty and I was pleased with the richness of the flavors. I think next time I would go with steamed spinach and I still want to try making polenta myself, but today was not that day.
