serenecooking (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
serenecooking) wrote2007-09-08 01:20 pm
serenecooking) wrote2007-09-08 01:20 pm
(no subject)
Almost forgot to post about the amazing polenta!
Lately, I've been seeing fresh porcinis at the store, so I thought I'd make porcini polenta. I wanted porcini polenta. I NEEDED porcini polenta. So I went to the Berkeley Bowl and -- gasp! -- they were out of fresh porcinis. Dried ones were $25 a pound, but a handful only equalled a little over a dollar, so I went for it. Oh, man, yumma. It's vegan, but right now, I'm eating the last bit of it, fried in butter by my darling![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
someotherguy, and blissing out. Simple, decadent, yummy.
Porcini Polenta
1. Bring 3 cups salted water (with a tablespoon of good olive oil) to a boil. Once it hits the boil, add a handful of dried porcini mushrooms.
2. Slowly add 1 cup polenta (coarsely ground cornmeal) to the water, stirring the whole time. Bring to a boil, then turn down and boil gently, stirring often, for about ten minutes, or until the polenta is really thick.
3. Remove from heat and stir in quite a lot (4 tablespoons? more?) of EarthBalance or other good vegan margarine. You can eat it now or pour into a baking dish or other container and chill until firm. Once firm, it can be boiled like fresh pasta, fried, baked, or whatever.
Lately, I've been seeing fresh porcinis at the store, so I thought I'd make porcini polenta. I wanted porcini polenta. I NEEDED porcini polenta. So I went to the Berkeley Bowl and -- gasp! -- they were out of fresh porcinis. Dried ones were $25 a pound, but a handful only equalled a little over a dollar, so I went for it. Oh, man, yumma. It's vegan, but right now, I'm eating the last bit of it, fried in butter by my darling
someotherguy, and blissing out. Simple, decadent, yummy.Porcini Polenta
1. Bring 3 cups salted water (with a tablespoon of good olive oil) to a boil. Once it hits the boil, add a handful of dried porcini mushrooms.
2. Slowly add 1 cup polenta (coarsely ground cornmeal) to the water, stirring the whole time. Bring to a boil, then turn down and boil gently, stirring often, for about ten minutes, or until the polenta is really thick.
3. Remove from heat and stir in quite a lot (4 tablespoons? more?) of EarthBalance or other good vegan margarine. You can eat it now or pour into a baking dish or other container and chill until firm. Once firm, it can be boiled like fresh pasta, fried, baked, or whatever.
no subject