3 1/2 c Water
1 ts Salt; plus more for
- seasoning
1 c Medium-ground yellow corn
- meal
1/4 c Basil pesto
2 tb Olive oil
Black pepper; freshly ground
2 cl Garlic; chopped
4 lg Portobello mushroom caps;
- gills scraped out,
- sliced 1/4" thick
This is a great company dish because the polenta may be made a day or
so in advance and then cut and baked when needed.
Bring the water to a boil in a large saucepan over high heat. Reduce
the heat to medium, add the salt, and slowly whisk in the corn meal,
stirring constantly. Reduce the heat to low and continue to cook,
stirring frequently, until thick, about 30 minutes. Near the end of
the cooking time, thin the pesto with 1 tb hot water and stir it into
the polenta. Season to taste with salt and pepper.
Lightly oil a shallow 10" square baing dish. Spoon the polenta into
the dish and spread it evenly over the bottom. Set aside to cool to
room temperature for a few minutes, then cover and refrigerate until
chilled, about 30 minutes.
Heat 1 tb olive oil in a large skillet over medium heat. Add the
garlic and cook until fragrant, about 30 seconds. Add the mushroom
slices, season to taste with salt and pepper, and cook until the
mushrooms are tender, about 5 minutes. Keep warm over very low heat.
Preheat the oven to 375°F. Lightly oil a baking sheet. Cut the
polenta into 4 squares and place on the baking sheet. Brush the tops
with the remaining 1 tb olive oil and bake until hot and golden
brown, about 30 minutes.
To serve, transfer the polenta to individual plates, spoon some of the
mushrooms on top, and serve hot.
