|2 cup||polenta, non-gmo kernels|
ground at home
(if purchasing polenta, follow the cooking
guidelines on package and add a little extra liquid)
|¼ cup||Parmesan cheese, grated|
|2 Tbl||extra virgin olive oil|
|–||large pinch parsley, chopped|
|–||small pinch thyme, chopped|
|2 Tbl||tomato, minced|
Cook dry-ground polenta (we grind non-gmo corn kernels in-house immediately before cooking) in double boiler for at least 1 hour.
Finish polenta just before serving with another ladle of hot liquid, some butter, and parmesan cheese. Season liberally with salt and pepper. I prefer not to use too much fat as I want to showcase the quality of the corn.
As the polenta is cooking, sauté mushrooms on stove in extra virgin olive
oil and deglaze with a little brandy or good white wine and then stir in a tablespoon of butter. Add chopped thyme, parsley, minced tomato, salt,
and pepper to the mushroom mixture and stir together. Season well, don’t be shy.
Spread polenta onto a serving platter and spoon mushroom mixture
into center cavity. Top with a few more chopped fresh herbs and serve immediately.
Optionally, top polenta with a brazing meat and sauce.