Reprinted from The Fresh 20 by Melissa Lanz. Copyright © 2013. Published by William Morrow Cookbooks.
|1/2 ounce dried porcini mushrooms||3 cups low-sodium chicken or vegetable broth|
|1 cup warm water||1 cup fine cornmeal (polenta)|
|2 tablespoons unsalted butter||1 teaspoon kosher salt|
|2 shallots, minced||1/2 teaspoon black pepper|
|2 cloves garlic, minced or pressed||1/2 cup grated Parmesan|
Soak the porcini mushrooms in warm water for 20 minutes. Drain the mushrooms and reserve the water.
Melt the butter over medium heat. Sauté the shallots and garlic until translucent.
Add the broth and mushroom water; bring to boil.
Whisk in the corn meal until well blended.
Simmer, stirring frequently, for 25 minutes, until soft and thick.
Stir in the salt, pepper, mushrooms, and cheese.
Remove from heat and serve immediately.
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