About how much food does this turn into when cooked? Things that absorb water always throw when I try to estimate final quantities and scale down to recipes for a single perosn.
January 22, 2008 1:12 PM
I didn't measure he yield, but I'd guess about 4-5 cups of polenta. We were both very hungry and had no leftovers.
January 22, 2008 1:34 PM
Mushrooms and polenta is one of my favorite combinations. I remember when a local restaurant in Boston tried to take theirs off the menu for a while, but customers insisted the restaurant put it back! You can also let the polenta set, and cut it with cookie cutters into interesting shapes, with the ragout on top.
January 22, 2008 8:41 PM
Wow, Barrett - gorgeous photo and a delicious sounding recipe! I'm definitely going to have to give it a try. (Though unfortunately, I don't have a lot of hope getting my suspicious males to try it, sigh.)
Meg in Paris |
January 23, 2008 6:02 AM
Love this recipe. A great blog lots of interesting recipes and chat.
We have nominated your blog as our Blog of the Week and here is the link if you wish to take a look.
February 8, 2008 6:03 AM
That polenta looks sinful. I'm doing polenta for dinner tonight with an eggplant ragu, and I'll definitely be adding some cream cheese.
Us vs. Food |
February 8, 2008 1:36 PM
Another vehicle for cream cheese consumption - Super! And if you think it's cold in MD, this winter in Chicago has been ridiculous!!
February 11, 2008 5:07 PM
This sounds like the perfect winter meal. I like the cream cheese idea.
February 12, 2008 2:12 PM
When I first saw this recipe, I just knew my 2 year-old son would love it. He loves mushrooms and the creamy polenta seemed very kid friendly too. We had it the other night and it was wonderful. Thanks.
February 20, 2008 11:44 AM
I'm over here in France sans cream cheese. Could someone please recommend a substitute?
March 5, 2008 1:56 PM
Laura, you can buy cream cheese at the Real McCoy or Thanksgiving, but it's pretty expensive. I would try substituting St. Moret cheese or Kiri. They are a bit saltier than cream cheese, so taste before salting!
Meg in Paris |
March 5, 2008 2:47 PM
Thanks for the advice. I absolutely love this blog!!!
March 6, 2008 6:42 AM
Hey Barrett, I tried this tonight and it was delicious! The only small departures were a) creme fraiche instead of cream because it's what I had on hand and b) adding a clove of garlic, because I'm sorry but I CANNOT conceive of combining mushrooms and wine and butter without it. ; )
Laura, I used St. Moret Ligne et Plaisir (reduced salt and fat) cheese and it worked very well. In fact, I needed to add a little salt as a result.
Meg in Paris |
March 7, 2008 1:48 PM
This looks really great, love the mushrooms.
April 27, 2012 11:34 PM
I love it when people come together and share thoughts.
Great blog, keep it up!
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February 7, 2014 5:38 PM
Thanks for reminding me that I haven't made polenta in years. Previously I used the old fashioned stir, stir, stir method, but I think it's time to try something new. I've heard that you can also get away with no stirring by using a slow cooker or pressure cooker (8-10 minutes at high pressure!).
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