Thursday, October 2, 2008

brunch: savory polenta with roasted shiitake mushrooms

i am a bit smug about the brunch i made for myself today. it is really nice when something i've never made before really works out. in this case, i decided to make polenta seasoned with chili flakes, pecorino, and parmesan...and top the polenta with roasted shiitake mushrooms. this turned out wonderfully.

i started by seasoning the mendocino, ca grown shiitake mushrooms with kalamata olive oil, kosher salt, pepper, and tried sage....

i actually only ended up using 3 of the home dried sage leaves....


when the mushrooms were almost done, i started the preparations for the polenta. i put some water in a pot and seasoned the water with a nub of butter and chili flakes....once that came to a boil,

i grabbed the polenta i put aside and slowly poured it into the boiling broth....

after about a minute of stirring, i added the grated pecorino and shredded parmesan....and stirred very quickly....then after another minute, i turned off the burner as i knew it would continue to thicken in the pot while i took the mushrooms out of the oven.


after taking the mushrooms out, i then poured some of the polenta into a pasta/soup plate.... a nice canvas don't you think?

and then i scooped some of the mushrooms and the oil on top.....

beautiful....just beautiful. it tasted wonderful.

the creamy soft polenta with hints of spice and the salty cheeses...yuuummmm.....coupled with the woody roasted mushrooms. lovely. sigh. absolutely lovely. why didn't i make this sooner?

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