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Recipe For Polenta ala Sicilia
Polenta........ who would have ever thought that Polenta would become haute cuisine? Come to think about it, why are we surprised? In New York they will pay $25.00 for a plate of meatloaf and boiled beans if the place is kitschy enough. So why not $20 for Polenta? What was once a peasant's meal down on the farm has been the rage in places with young, gorgeous faces peering over the top of sunglasses at a lean menu. With this as a backdrop may we suggest for madam and monsieur our version which does not cost $20 and tastes a whole lot better? Best yet, it takes one pot, one baking dish that has a thin film of olive oil on all surfaces (although another pot will do in a pinch) and a spoon for stirring.
First, if your mushrooms are dried, you will have to reconstitute them. You can do this by emersing in water for an hour or two. But white wine produces rather good results as well. Chop them in to quarters. In a quart sized pot boil about a half liter (1/2 quart) of water. Take it off the burner. Dissolve your corn meal (that's what it is, corn meal) into the water and add salt and pepper, as much as you wish. When all the cornmeal is dissolved and there are no lumps, put the pan over medium-high heat, add the mushrooms and keep stirring until you get a thick paste. Focus my friend, focus - don't let the glop stick to the bottom and sides. Keep stirring. When it seems pretty thick, take it off the heat and pour it into your second dish which has the film of oil in it and let it cool. Place in the fridge until it hardens. Good job - get yourself a glass of wine! You've worked hard for this one. When it is cold, cut it in rectangular pieces at manageable sizes, fry them in a pan with oil and garlic and serve with a dollop of warm marinara sauce on top. Major yum. Suggested wine: something pretentious.
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