Polenta: Mushroom Soy Sauce
by Lishka DeVoss

You can let the polenta sit and soak for a few hours before cooking.

YIELD 2 servings

INGREDIENTS

POLENTA (whisk as needed to avoid clumps while cooking):
1/2 cup cornmeal
2.25 cups water
1/4 tsp salt

SAUTÉ PAN:
1.5 tbsp unsalted butter
1 clove garlic, minced

BOWL:
1/4 oz dried porcini mushrooms (soaked 20+ minutes in 1/2 cup boiling water, then strained & chopped; reserve soaking liquid)
6 to 8 ounces fresh mushrooms, a mixture of wild or cultivated, sliced as needed
1/4 tsp dried thyme leaves

PREP (whisk together in this order):
2 tbsp plain yoghurt (or heavy cream)
2 tbsp soy sauce
2 tbsp olive oil

SEASONING:
1 tbsp unsalted butter
fine-grated Parmesan

PREPARATION

1. In a large suacepan over medium-high heat, bring POLENTA to a high simmer. Turn down heat and whisk as needed until mixture thickens — 40+ minutes. (When cooked, should be soft enough to stir and pull gently away from the edges.) 

2. When POLENTA is close to being ready — place SAUTÉ PAN over medium heat and cook until it starts to sizzle, about 10 seconds. DO NOT BROWN THE GARLIC.

3. Add BOWL — sauté 3 to 4 minutes. Add reserved porcini soaking liquid to deglaze the pan and then reduce by half.

4. Turn heat to medium-low, add PREP and stir to combine. Allow mixture to cook until it thickens a little, then remove from heat. Season with salt and pepper if desired.

5. Stir SEASONING into POLENTA and portion into warmed bowls, then top with mushroom mixture. Serve immediately.

Updated 2024-04-19

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