Polenta with Rosemary Mushrooms

So, this meal looks remarkably similar to my shrimp and grits post from a few weeks ago. And, I guess in theory, that makes sense, because polenta and grits are remarkably similar. They are, in fact, the same food- corn meal- ground to varying consistencies. Polenta is usually a bit more coarse; however, traditionally, they are really derived from distinct types of corn. But when it comes to grocery store shopping, can you really find a difference? Not usually. The more coarse, deeply yellow corn meal I purchased (from the bulk bins at Whole Foods) is labeled “polenta,” and is what I’d consider polenta to be. Contrastingly, when I make grits, I use a finely ground white corn meal, which cooks quite a bit more quickly and yields a creamier consistency. These are lot of fancy descriptions for ground corn. The biggest difference notable to the consumer is 1) cook time and 2) texture. If you want dinner on the table in under 15 minutes, finely ground corn meal, usually grits, are the way to go. If you want more deeply developed flavors, go with something more coarse and simmer for awhile, usually polenta. However, this can probably be reversed. (I believe some Southerners would turn their nose at the finely-ground, more-quickly-cooked stuff).

I purchased the polenta on a whim, eager to see what the difference really tasted like. I also wanted a classic Italian flavor profile (two Italian dishes in a row!? Too bad I actually made this a couple weeks ago), so I topped the polenta with delicate and bitter greens and rich and savory mushrooms. I pretty much love mushrooms made this way. The rosemary isn’t overwhelming, but does add to the savory-ness (that’s a word now).

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Polenta with Rosemary Mushrooms

Serves 1 (I eat alone… but this is easily multiplied)

1/4 cup coarse, stone-ground polenta

1 cup chicken stock

1/2 tbsp. butter

1 cup arugula

4 oz. cremini mushrooms, sliced

1/2 tbsp. butter

1/2 tbsp. flour

1/2 cup chicken stock

2 tbsp. fresh rosemary, chopped finely

Pinch dried red chili flake

Salt & pepper, to taste

To prepare the polenta, heat the chicken stock in a pot over medium-high heat until boiling. Once boiling, turn the heat to low, add the polenta, and whisk constantly, until the polenta has absorbed some of the stock and is thickened slightly. Cover the pot and simmer the polenta, stirring intermittently to avoid sticking to the pan. Cook the polenta for 30-40 minutes, until the liquid is fully absorbed and the polenta is creamy. It may seem “done” a bit before this, but cooking longer intensifies the flavor. Once finished, add butter and season with salt and pepper. Stir to incorporate and plate.

While the polenta is cooking, heat a sauté pan over medium heat. Add the butter to the pan and melt, then add the mushroom. Cook the mushrooms until browning and releasing their juices, about 5 minutes. Season the mushrooms with salt, pepper, and chili flake, and add the fresh rosemary. Mix to combine. Toss the flour over the mushrooms and stir to incorporate. Cook the flour over the mushrooms for about a minute, until the white powdery flour is no longer visible. Add the stock, which should bubble upon contact. Stir to incorporate the stock with the mushrooms, and allow the stock to thicken and reduce. Cook for about 3-5 minutes, until the liquid is quite thick and adherent to the mushrooms.

Top the plated polenta with a pile of greens. Add the hot rosemary mushrooms above the greens, which will cause them to wilt slightly and soften the flavor. Eat slowly and savor the deep corn flavor with the savory rosemary mushrooms.

I love grits, but polenta is seriously good.

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(Anyone notice my distorted reflection in the spoon of my first picture? Yes, these are iPhone photos. I love VSCOcam.)

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Lemon Rosemary Roasted Potatoes

It’s the first day of Spring! Oh my god. The first day of Spring! It almost was never going to happen. I hear the birds chirping in the morning now. And while I still don my heaviest and puffiest of winter coats, I don’t always have to zip it up to my chin. And sometimes, in the afternoons, I don’t wear gloves anymore. I don’t experience the weather between 2 and 3, when it’s supposedly the warmest, but it looks like it’s almost nice outside. And the sun is effectively fooling me into thinking it is so. There is so much hope in today. Even though the forecast predicted 50 but it never felt much above 35. Tomorrow, though; tomorrow it is supposed to be 60 degrees! 60! This is what Spring is, really. The promise that tomorrow will be 60 degrees. If I were still in North Carolina, Spring itself would be a celebration. Spring is the most beautiful time, I believe, in the South. Summer can just get a little too warm and long. Chicago isn’t quite the same, as Spring usually means a bounce between winter and summer just long enough that you start to wonder if it’ll ever be Spring… until it’s Summer in late June. I’ll take anything, though. Absolutely anything.

I wasn’t sure I was going to share this recipe, because it is so very simple. It’s more of a technique, applicable to multiple spices and variations. But it’s a worthy one, I feel. And with Spring starting today, it just feels right to share a lemony side dish. I guess mostly because it reminds me of Easter, and that’s now just weeks away. These potatoes certainly aren’t a meal on their own, but this preparation- the boiling then roasting- prepares absolutely perfect bites. Crispy, crunchy exterior and a smooth, mashed potato like inside. Tossed in lemon and sprinkled with fresh rosemary, these potatoes are a wonderful side. I also enjoy them plain, dunked in ketchup, so really whatever you want to do is probably fine.

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Lemon Rosemary Roasted Potatoes

Serves 4

6 yukon gold potatoes, cut into 1 inch cubes (ish)

1 tbsp. olive oil

1 tsp. lemon juice

2 tbsp. fresh rosemary, chopped finely

Salt & pepper

Preheat the oven to 450 degrees Fahrenheit.

In a medium pot filled 2/3 full with water, add cubed potatoes. Bring the water to a boil, and boil the potatoes for 4-5 minutes, no more.

Drain the potatoes and add to a large mixing bowl. Add olive oil, lemon juice, and salt and pepper. Toss the potatoes gently to coat. Pour the potatoes onto a baking sheet (best if lined with parchment paper). Roast teh potatoes for 20-25 minutes, until crisping and browned on the edges.

Remove the potatoes from the oven and toss with fresh rosemary. Add additional seasoning if needed. Eat hot, room temperature, or cool; pretty much all ways these taste great.

 

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SPRING. Eat some potatoes.