How to make a Traditional Italian Polenta with Porcini Mushrooms in Teppanyaki Style. Episode_19

#polenta #porcini #italy #garden-to-table

Heirloom Red Corn Polenta Recipe
As we live in north of Italy, one of our family tradition is to make polenta. It is very easy and it is truly comfort food for the colder months. We like to get our cornmeal from a traditional stone mill and favour the coarse grind style.

STEP 1: Take a large cooking pot and add 2 litres of water to every 500 gram of polenta, you wish to make. It serves 4 people.

STEP 2: I normally add a smaller pot for extra water. Let it boil and use what is needed for softening the polenta later.

STEP 3: Boil the water and add a table spoon of salt to your water. Slowly poor the polenta flour into the water stirring with a whisk. Slowly whisk until you feel an even porridge feeling.

STEP 4: If it is too thick, add some hot water from your second pot.

STEP 5: Continue to stir and control that there are no lumps. It should be done after an hour.

As you see in the video we pour it hot on a wood cutting board , let it cool a bit and cut it into serving pieces. It is also nice to eat warm and soft in a bowl with cheese.
If you end up with some leftover polenta, keep it stored in the fridge and cut 1 inch slices and grill them for a new meal. It is really good.

Porcini in Teppanyaki Style Recipe
STEP 1: Clean the mushrooms with a soft brush and a soft humid towel. Do not was under water.
Cut off the stem. This can be sliced and grilled apart.

STEP 2: Preheat your grill or pan. Use a baking-brush for brushing sesame seed oil on the mushroom head. Place this side on the grill and grill until soft. Turn them around and complete the grilling.

STEP 1: Pour Tamari soya sauce at once , when the mushrooms still are hot.

STEP 1: Sprinkle chopped chives over the porcini.

Serve with a steamed green vegetable , it is always successful.

Enjoy !