CTB 2014 - Williams Sonoma - New York

I have two full containers of corn meal in my cupboard. I was making pizza and bought some. Then I was making another pizza and bought another one. What's a girl to do with all that corn meal? 

Make fried polenta!

This stuff is so freaking good. It's a side that takes a bit of preparation, but it's totally worth it. 

I made a similar recipe many many years ago, when I was still in grad school. When I happened on this recipe in the Williams-Sonoma - New York City cookbook, I knew that I had to make them again. Especially since this recipe was classed up with mushrooms and mascarpone cheese. 

You should definitely make this for dinner. It's ah-mazing!

One Year Ago: Stuffed Chicken with Quinoa Pilaf
Two Years Ago: Tortellini and Artichokes in Walnut Sauce
Three Years Ago: Peaches and Cream Popsicles
Four Years Ago: Chicken Picatta

Polenta Crostini with Mushrooms

Adapted from Williams Sonoma - New York

4 cups water
1 bay leaf
1 tablespoon olive oil
1 cup cornmeal/polenta
Sea salt and pepper

2 tablespoons unsalted butter
1 large shallot
8 ounces mixed mushrooms
Salt and pepper

1 tablespoon olive oil
1 tablespoon unsalted butter

1/4 cup mascarpone
2 tablespoons parsley, minced
Parmesan

Bring 4 cups of water to a boil with bay leaf and olive oil. Add cornmeal to the water, whisking the entire time. Reduce heat to low and stir polenta until thick and creamy, about 25-30 minutes.

Coat an 8x8-inch pan with cooking spray. Pour cooked polenta into the pan and let cool.  If you are making the polenta ahead of time, cover and put in the fridge. If you are making the polenta for dinner tonight, let sit until firm.

Flip chilled polenta onto a cutting board. Cut into 9 squares and then cut each square into two triangles.

In a large saucepan, melt butter over medium heat. Add shallot and saute until translucent, about 2 minutes. Add mushrooms, salt and pepper and toss to coat in butter. Cook until mushrooms are golden brown and softened, about 4 minutes. Remove from the heat once browned and prepare the polenta crostini.

While mushrooms are browning, melt 1 tablespoon of butter and 1 tablespoon olive oil in a small saucepan over medium heat. Add four triangles of polenta to the pan and let brown for about 3 minutes on each side. Serve two triangles per plate. Top with a teaspoon of mascarpone cheese, 2 tablespoons mushroom mixture and a few shavings of parmesan cheese.