On my quest to find interesting and tasty vegetarian meals for the two young men who are staying with us this week, I found this delicious recipe. It wasn’t enough to fill them up; I had to supplement with a good green salad and some sauted Morningstar vegetarian “chicken” strips.
1 T olive oil
2 Cloves of garlic
6 cups boiling water
1 tsp salt
2 cups medium- or course-ground cornmeal
Lightly oil the insert of a 3-4 quart slow cooker. Add the olive oil and garlic and turn the cooker to high. Pour the boiling water into the slow cooker. Add salt. Then slowly whisk in the cornmeal, stirring constantly until blended. Cover and cook on low for 6-8 hours, stirring occasionally.
Spoon the cooked polenta into a lightly oiled loaf pan and smooth the top. Refrigerate until firm, 30-40 minutes (or overnight).
Cut the firm polenta into 1/2″ slices. Fry the slices on both sides until they are starting to turn brown and the slices are heated through.
8 ounces of assorted cremini, shitake, porcini or oyster mushrooms (dried)
2 cups of boiling water
2 T olive oil
1 garlic clove
Salt & pepper
1-2 T soy sauce
2 T cornstarch
1/2 cup water
Soak the mushrooms in water about 30-45 minutes until they are tender. Drain the mushrooms, reserving the water, through a coffee filter to eliminate the impurities.
Heat the olive oil in a skillet and cook the mushrooms for about 5-8 minutes until tender.
Heat the reserved liquid to boiling. Mix the 1/2 cup of water and the cornstarch until the cornstarch is dissolved. Mix the dissolved cornstarch into the boiling liquid and stir until thickened. Add the remaining ingredients and stir to combine. Add the mushrooms and heat 5 minutes until hot.
Serve over polenta.