Polenta with Shiitake Mushrooms · Faith Middleton's Food Schmooze
Polenta with meaty shiitake mushrooms is comfort in a bowl. Chris Prosperi made this for us for our pre-show meal, and we can't wait to have it again.
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Cooking tools:
- Slotted spoon
- Stove
- Saucepan
- Skillet
- Whisk
- Mixing bowl
- Serving bowl
- Kitchen towel
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 6 cups water
- 1/2 cup polenta
- 1/4 teaspoon salt
- 1 tablespoon distilled white vinegar
- 1 large egg
- 2 teaspoons extra virgin olive oil
- 1/2 cup chopped shiitake mushroom caps
- 1 teaspoon white truffle oil ((optional))
- 1/2 cup freshly-grated Parmesan cheese
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