Spring Break
Dan Can Cook: Polenta
by Dan Castleman
Arts | 1/24/06
Posted online at 4:35 AM EST on 1/24/06
The are countless different ways to spruce up polenta even more. Use a couple of ounces of gorgonzola cheese and then top the dish with walnuts when serving. For a sweet take, stir in some white raisins in the last five minutes of the cooking process. Polenta also goes especially well with sautéed greens.
For the perfect garlicky wilted greens and mushrooms, first sautée the garlic and shallots on a medium high heat. Once the shallots start to soften, add the mushrooms and continue cooking as the mushrooms begin to soften. Pour in the wine and cook until about half the wine has been evaporated. Toss in the greens and cook until the greens are wilted, which should only take a couple of minutes. Serve with the polenta for a meal in itself, or alongside some seared tofu or your favorite grilled meat.
Basic soft polenta
(Serves 4)
1 cup corn meal
4 cups water
1 tsp salt
2 tbsp butter
1 cup shredded parmesan, or your cheese of choice
Mushrooms with wilted greens
14 cloves garlic, minced
2 shallots
1 cup sliced crimini or shiitake mushrooms
1/4 cup white cooking wine, such as sherry
1/2 lbs chopped swiss chard, or other fresh greens
For the perfect garlicky wilted greens and mushrooms, first sautée the garlic and shallots on a medium high heat. Once the shallots start to soften, add the mushrooms and continue cooking as the mushrooms begin to soften. Pour in the wine and cook until about half the wine has been evaporated. Toss in the greens and cook until the greens are wilted, which should only take a couple of minutes. Serve with the polenta for a meal in itself, or alongside some seared tofu or your favorite grilled meat.
Basic soft polenta
(Serves 4)
1 cup corn meal
4 cups water
1 tsp salt
2 tbsp butter
1 cup shredded parmesan, or your cheese of choice
Mushrooms with wilted greens
14 cloves garlic, minced
2 shallots
1 cup sliced crimini or shiitake mushrooms
1/4 cup white cooking wine, such as sherry
1/2 lbs chopped swiss chard, or other fresh greens
