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Recipe For Polenta – Popular Slovenian Polenta recipes

Grilled Polenta with Chanterelles:

Here is another recipe for polenta in combination with chanterelles. In a few parts of Slovenia, polenta is preferred over potatoes for all the obvious reasons. It's considered very delicious and versatile. Polenta is based on finely ground cornmeal and is a very crucial ingredient not only in Slovenian but in all Mediterranean cooking.

Grilled Recipe for Polenta with Chanterelles:

Ingredients as follows:
1. 1 ¼ pound chanterelles
2. 1 clove minced garlic with the green part removed
3. 1 13-ounce package of instant polenta
4. 2 shallots, minced
5. 1 to 2 tablespoons of freshly chopped parsley
6. Grated Parmesan cheese
7. Freshly ground pepper and coarse salt to taste
8. ½ cup dry wine
9. 1 teaspoon fresh thyme leaves
10. 2 tablespoons of olive oil along with some additional oil used to brush the polenta

To Prepare:

1. Prepare the polenta by following the directions on the package. As soon as it is cooked, pour the polenta into a pan approximately eight inches square and allow it to cool.

2. Immediately cut the polenta into eight slices measuring two inches wide and four inches long as soon as it has cooled. Next, brush the polenta on each side with one teaspoon of olive oil and place both slices onto an oiled broiling rack then set aside.

3. Remove the base off of the stems of the chanterelles. Quickly rinse the mushrooms under cold running water and pat dry if they are very gritty. If not, clean the mushrooms with soft paint or a pastry brush (your choice). After that, cut the mushrooms into small pieces and leave the smaller one's whole.

4. Preheat boiler. In a regular-sized skillet, soften the garlic along with the shallots in olive oil. Next, add the mushrooms and add salt and pepper to taste. Cook the ingredients over moderate heat for at least 10 to 15 minutes. Add wine until evaporated and stir in parsley and thyme.

5. Grill polenta until golden for three to four minutes on each side. For a total of four servings, arrange the pieces of polenta on four plates and top with the mushroom mixture. To finish, sprinkle with Parmesan cheese and serve.

Recipe for Polenta - Directions:

1. Pour several inches of water into the bottom of a double boiler and bring to a simmer. Using a separate container, bring 3 cups water to a boil and set into the top of the double boiler. (See tip below)

2. Mix salt and cornmeal. Next, pour the mixture slowly into the hot water sitting on top of the double boiler and whisk vigorously in order to prevent lumps from forming. After stirring for a few minutes, cover the mixture. Keep the water sitting in the bottom on a low simmer. Stir every 10 minutes, remembering to scrape the sides and bottom of the pan to prevent buildup. Cook the mixture for about another hour and stir only once or twice. You might need to add more water because the mixture will become very thick.

3. Taste the mixture after approximately 1 ½ hours of total cooking time to make sure it is done. The mixture should be very smooth and should not taste bitter. If there is any sort of raw or bitter taste, continue to cook. Continue to taste the mixture every few minutes until it tastes done. When done, stir in cheese and/or butter if you decide to use those ingredients, and serve warm.

You can keep the dish warm by keeping over warm water or covered for at least an hour or longer. You can also smooth the mixture into baking pan and allow it to harden so you can cut into pieces for future baking or frying. Refrigerate to keep fresh.

Recipe for Polenta - Tip (as mentioned above):

If you do not own a double boiler, simply place a smaller pan inside a larger one. If the pan does not have a cover, use some aluminum foil.

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