1. Put the water into a deeper cast iron or nonstick pot, add the salt and place on medium fire. When the water begins to simmer, add the cornmeal, whisking constantly to homogenize but also to avoid lumps. The polenta will begin to thicken fairly quickly. Whisk or stir it fairly often. It may form a crust which is absolutely fine.
2. While polenta cooks, place a pan over medium fire, add a good drizzle of olive oil, the crushed and finely chopped garlic, and the sliced mushrooms. Cook for about 10-12 min till they begin to brown on all sides. Add a little salt, pepper to taste and garnish with dill.
3. When the polenta is ready dish it out into the desired individual plates or onto one big serving plate and top with the mushrooms. Sprinkle some crumbled vegan cheese and serve while warm.
Enjoy along with some homemade chips just like we did. Yummmyy!
Fricassee of Chicken, Lobster Mushroomsand Florence Fennel with Bulgar Wheat Fontal Polenta. Todays recipe blog fricassee is made with a combination of the early Le Viandier descriptive fricassee outline that does not specify the exact size of the pieces of meat and modern gourmet secondary vegetables, mushroomsand herbs
Pan fried chicken andmushrooms simmered in a simple, quick and easy creamy white wine Béchamel sauce on a Sunday night in front of trash TV while everyone is on their way home, ravishing in hunger, complaining they’re starving as if they haven’t eaten anything in their lives