{Polenta}
Serves 4 people Ingredients:
1 3/4 cups cormeal - I used Bob's Red Mill Organic Corn Grits
6 cups of water
1 1/2 teaspoon salt
1-3 tablespoon unsalted butter
1/2 cup of Parmesan cheese
Directions:
In a medium sauce pan add 6 cups of water and salt and bring to a boil. Gradually whisk in the cornmeal. Reduce the heat to low and add butter and Parmesan cheese and whisk the mixture until it thickens to the consistency of porridge about 15 minutes.
{Caramelized Onions and Vegetable Toppings}
Ingredients:
1 1/2 tablespoon butter
1 tablespoon olive oil
4 large shiitake mushrooms
1 yellow bell pepper
1 yellow onion
15 thin stalks of asparagus
1 garlic
salt and pepper to taste
Parmesan cheese
Directions:
- Place the skillet over medium heat and add butter and olive oil. Add sliced onions and garlic stir them to coat them with butter and oil. Close the lid for 10-15 minutes. Check occasionally to stir the onions. Once onions are caramelized add rest of the vegetables.
- Stir the shiitake mushrooms, yellow bell pepper, and asparagus in the skillet and cook for 5 minutes. Add salt and pepper to taste
- Add the vegetables on top of polenta and sprinkle Parmesan cheese.
