Skip to main content

Polenta



There is no grain that polarises opinion more than polenta. Most people I know can't stand it. Even an Eastern European friend, who should be guzzling this stuff, couldn't understand why I would order polenta fingers at a restaurant. It's peasant food, he said.

But peasant food or not, I like the simple comfort of polenta. I like it even better when it is cut into fingers or wedges, then pan fried. And topped, in this case, with a creamy mushroom sauce.

I am not going to tell you how to cook polenta because it varies from one package to the other. So go by what it says on yours. Once it's cooked through, pour into a greased pan large enough to hold about 1 inch thick layer. The one you see above is in fact a bit too thick. Once it's in the pan, leave it in the fridge overnight to set.
Next day, cut into fingers or wedges or a shape of your choice. Heat a tbsp of olive oil in a pan and shallow fry your polenta until browned on both sides. The thinner you set it, the crisper it will be.

I like polenta best with this creamy mushroom sauce that's also super easy. Wash 4-5 mushroom. Remove stems, pat dry and cut into thin slices. Peel and finely mince a clove of garlic. In a small pan, melt a tsp of butter. Add garlic and sauté until it starts to brown. Then add mushrooms and stir fry on a high heat until they are browned and cooked through. Now add 2 tbsp cream, cook for just another minute to heat it through and finish with a pinch of salt and a dash of fresh ground pepper.

Comments

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…