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A few weeks ago one of the Weekend Cooking participants posted a photo of polenta and mushrooms, which made me immediately crave the same. I love polenta; it's one of my comfort foods.
A long while back, I shared my version of a microwave polenta recipe I use from What to Cook When You Think There's Nothing in the House to Eat by Arthur Schwartz. I use stone-ground corn meal for my dish, but many people like a finer grind.
For the mushroom-topped bowl of goodness pictured here, I stirred a cup of Parmesan cheese into the polenta when it finished cooking.
For the topping, I turned to Julia Child's The Way to Cook. A truly useful cookbook, worth every penny if you can find a copy. On page 314, Julia included a "Special Note," which is a recipe for mushrooms duxelles. Yummmmmmm. Here's her version, and the choices I made:
- 4 cups fresh mushrooms or mushroom stems, diced (I used a combo of portabella mushrooms and common white mushrooms)
- 2 tablespoons butter
- 2 tablespoons minced shallots or scallions (I used the shallots)
- Salt and pepper to taste
- 2 tablespoons Port or Madeira (used the Port)
To serve, I spooned the polenta into a low bowl, topped it with a bit of warmed diced tomatoes, and then the mushrooms. Comfort food at its best.