Mushroom, Fontina Polenta

I had been thinking about making some polenta and when I saw Roz’s post for Fontina Polenta with Sauteed Porcini Mushrooms an idea was born.  I had about 4 oz. of finely diced cremini mushrooms left from another meal and decided to put them in the polenta rather than on it.

Mushroom/ Fontina Polenta

Ingredients:

2 cups whole milk

2 cup beef  broth, divided

1 teaspoon salt

2 cups finely chopped cremini mushrooms

2 scallions, fine chop

¼ tsp. dried thyme leaves

¼ tsp. dried oregano

2 garlic cloves, minced

¼ teaspoon black pepper

1 cup stone ground cornmeal

1 cup shredded fontina cheese

Directions:

1. Add the milk, one cup of beef broth and the next seven ingredients to a sauce pan and bring to a boil.

2. Meanwhile mix well the remaining cup of beef broth with the cornmeal.

3. When the milk mixture comes to a boil gradually whisk in the cornmeal ensuring no lumps occur.

4. Cook the mixture until the cornmeal taste done and the desired thickness is achieved.

5. Stir in the cheese, adjust seasonings, and serve.

I served it alongside a piece of cornmeal coated, pan fried catfish with a little lemon, butter, caper sauce on one end to see how it went with cornmeal (we usually use flour for the fish breading with this sauce like Madison’s tilapia for this meal).  After the photo, I added all over the catfish.

I thought both the catfish and the polenta were very good and the extra polenta went into a plastic wrap lined bread pan to set up for slicing and frying.  Thanks for the inspiration Roz.

As you can see, Madison and I are just struggling along while Bev and Pat are laying around in the Caribbean.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/10/14 meal date