A simple polenta recipe served with mushrooms, eggs, feta cheese, chicken and bacon. A delicious main course of side dish recipe.
Wash and scrub the mushrooms thoroughly, removing the gills underneath each cap if you do not like your mushrooms slimy. Cut the mushrooms to 1/2 - 1 inch pieces. Place into a pot, cover with water and bring to a boil. Cook for about 3-4 minutes, drain the water, rinse the mushrooms. Add mushrooms back to the pot, fill with water, add the 1 tsp mustard seeds, 1 tsp salt, 1 bay leaf, 5-6 peppercorns and 1 clove garlic and cook for another 20-25 minutes until the mushrooms have cooked through. Once cooked, you can drain the mushrooms and discard liquid. Alternatively, you can allow the mushrooms to cool in the liquid and then refrigerate it up to 4 days before using it.
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