For the polenta:
For the sautéed mushrooms:
In the supermarket there are many types of cornmeal. There are white, yellow and even blue cornmeal. There are instant, finely ground, coarsely ground and medium ground. The best cornmeal you can use for polenta is the one that the package labelled as “coarse polenta”.
First of all, polenta is not an ingredient - it's a dish. Cornmeal is an ingredient. In a nutshell, polenta is a North Italian dish whereas cornmeal is often an ingredient used in making polenta. Polenta was traditionally made of a wide variety of grains. But today it is commonly made of the medium or coarsely-grounded yellow corn kernels. Cornmeal is made of differently ground corn kernels as well as different corn kernels such as blue, white and commonly yellow. Source: http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-polenta-and-cornmeal/
To make the best polenta you need to follow few basic rules:
In this recipe I used chestnut/white Button mushrooms, but you really can you almost any kind of mushrooms that you like, such as: Portobello mushrooms, shitake, dried mushrooms, fresh mushrooms, Crimino Mushroom, oyster mushrooms etc.
For extract creamy polenta, you can grind the cornmeal in a food processor before use. Fine cornmeal makes extract creamy polenta. Another thing you can make, is adding a few tablespoons of heavy cream to the polenta. Add the cream at the final stage, together with the butter and the parmesan and stir. Adding cream will make the polenta richer, smoother and creamier.
You can serve polenta with roasted veggies, with gravy, artichokes, sausages, meatballs, shrimp, chicken and more.
What is the best way to cook polenta? Basically any liquid can work here. You can use water, stock, milk or cream. The result will depend on the liquid you choose to use. If you choose to use stock, your polenta will be more flavorful, if you choose to use milk or cream your polenta will be richer in flavour. You also can mixture of the liquids. I prefer to use stock and maybe sometimes t add a small amount of milk or cream.
Polenta at its best when it's still hot. The leftover polenta can be kept in the refrigerator for 3-4 days, but keep in mind that polenta changes its texture after cooling and become solid and dry. To reheat polenta, heat it gently on the stove, adding a bit of water or milk as needed until it reaches the desired consistency.
You also can cut the polenta into sticks/squres and fry in.
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