Polenta with Mushrooms and Manchego Cheese
1/2 container of sliced mushrooms (Portobello or any kind sliced)
3 garlic cloves diced
1/2 bunch of flat leaf parsley chopped and other fresh or dry herbs chopped
1/2 cup of sliced manchego cheese cut in sticks
salt & pepper
2 tbsp. olive oil
For the polenta6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter
Bring 6 cups of water to a boil in a heavy saucepan. Add 2 tbsp. of salt. Gradually wisk in the cornmeal. Reduce heat to low and cook until mixture thickens and the cornemeal is tender stirring often, about 15 minutes. Add Salt and pepper to taste. Turn off the heat and add butter until melted.
Spread the polenta in a large cutting board, let it cool
For the topping
Sautee garlic in olive oil, be careful not to burn it.
Add mushrooms and sauté till tender
season with salt and pepper
Top the polenta with the mushroom mixture, cover with the slices of cheese and sprinkle the parsley and the parmesan.
Slice when ready to serve.
Can be eaten at room temperature.
PS: Our dogs smell cheese from miles away... Kaiser was there hoping a piece of cheese would end up in his cute mouth...