Plenty of Polenta

Polenta is a hoi polloi food; the two terms are very similar. Hoi Polloi meant "the people" but somehow shifted its meaning to "the chic-chic elites." So too has polenta shifted from hearty peasant food to a small serving at the centre of a white oval plate in an overpriced restaurant. Polenta, though, is simplicity itself to make and has a hearty corn-flavour. I hadn't made my own polenta before so I erred on the side of less spices, not wanting to overwhelm the polenta flavour:

Polenta with Mushrooms

1/3 cup cornmeal

1 cup water

pinch salt

100 gm mushrooms, chopped

1 onion, diced

3 cloves garlic, minced

7 dried mushrooms

1/2 cup boiling water
Put the dried mushrooms in the boiling water and let sit for 10 minutes. I used the leftover mushroom water as part of the water for the cornmeal, but remember to save a teaspoon of the water. Cook the onions on high, occasionally adding a small bit of water to prevent sticking. Boil the cup of water and then whisk in the cornmeal in a slow steady stream. Turn the heat down and simmer for 10 minutes stiring occasionally. Meanwhile add the mushrooms and the reserved mushroom water. After a few minutes add the garlic. When the cornmeal is done serve the mushroom mix on top of it.

Serves 1.

Some polenta will stick to the pot, add a few drops of detergent and some cold water and let sit for an hour before you clean it.