Recipe: Mushroom Polenta

Ingredients

• For polenta:
• 4 1/2 cups water
• 1 cup coarse stone-ground white grits (preferably organic)
• 1/4 cup heavy cream (optional)
• 2 Tbsp finely grated Parmesan
• 1 tsp salt
• 1/4 tsp black pepper
• For mushrooms:
• 1 lb mushrooms (Cremini, Chanterelle, or Shiitake), chopped
• 3 Tbsp coconut oil
• 1 garlic clove, smashed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 Tbsp cold, unsalted butter
• To serve:
• 1/2 cup soft goat cheese
• 2 Tbsp finely grated Parmesan
• 1 Tbsp chopped, fresh flat-leaf parsley
• 1 1/2 Tbsp fresh lemon juice

Instructions

1. Bring water to boil. Whisk in polenta and reduce heat to simmer. Cook, stirring occasionally, until polenta is a thick risotto-like consistency, about 30 minutes. For a more porridge-like texture, add cream. Otherwise, omit and mix in cheese, salt and pepper to taste.
2. In a large sauté pan, heat oil over medium-high until shimmering. Add mushrooms, stirring until softened and they begin to give off liquid, about 4-5 minutes. Once liquid has been reabsorbed, add garlic, salt, pepper and butter. Continue to sauté until butter has been soaked up by the mushrooms, about 2-3 minutes.
3. To serve immediately, spread one cup of polenta on a plate in a low pile, top with goat cheese, mushroom mixture and Parmesan. Sprinkle with parsley and drizzle with lemon juice. Otherwise refrigerate until firm, cut to shape and fry or grill to reheat. Top with mushroom mixture, goat cheese and Parmesan, parsley and lemon juice.