Comments on: creamy white polenta with mushrooms

By: Misirlou

Misirlou — Tue, 07 Feb 2012 23:33:35 +0000

This was divine. I skipped the mascarpone and added a little bit of cream to the mushrooms. Next time I’ll double the amount of mushrooms.

By: Jade

Jade — Tue, 27 Dec 2011 08:05:19 +0000

I realize this post is from *forever* ago…

We always has polenta for breakfast with a drizzle of honey and some fresh fruit, figs, berries or plums are really good with it. Good warm like oatmeal with the honey mixed in or cold, sliced and drizzled on top. Yum.

By: Lindsey

Lindsey — Tue, 14 Jun 2011 18:46:52 +0000

My favorite way to make grits actually started out as a recipe for shrimp and grits. Then I took out the shrimp and kept all the other good stuff! I always use the long-cooking kind

Cook grits (or polenta, since the dry version is essentially the same) with half milk and half chicken stock. In the last minute of cooking, add a pat of butter, a handfull of cheddar cheese, a dash of hot sauce, and salt (I use Alton Brown’s method, from Good Eats, just with half the butter, salt, and cheese).

Cut red peppers and onions into strips. Sautee the peppers and onions in butter or olive oil. Add a splash of chicken broth and bourbon, and ignite to let the alcohol burn off. Let the sauce reduce slightly. Sometimes I start this step with cooking chopped bacon, if I have it in the fridge.

Scoop the grits into a shallow bowl. Top with onions and peppers, and plenty of the sauce. Add fresh ground pepper. If you add shrimp in with the peppers and onions its a good, simple shrimp and grits.

By: danielle

danielle — Fri, 26 Mar 2010 15:07:31 +0000

just made this last night and it was de-freaking-licious! used 2% milk, creme fraiche, and lots more parmesan; next time, i’ll salt the polenta, omit the creme fraiche, and sprinkle the mushrooms with crumbled feta. thanks for the inspiration!

By: Francesca - Italy

Francesca - Italy — Thu, 18 Mar 2010 13:20:42 +0000

Just want to remark that grits is definitely not Polenta. Also the real Polenta is made only adding water: absolutely no heavy cream nor butter. Please let’s call things with their proper names.

By: Danica

Danica — Mon, 11 Jan 2010 05:25:49 +0000

I made polenta tonight, though sadly it did not involve an exotic pile of mushrooms. I tried, for the first time, making it in the oven. It was really easy and something I recommend others try. You basically put the polenta (3/4 cup), water (3 cups), and a bit of salt in a casserole dish with a lid and pop it in the oven for 30-45 minutes at 425. Stir mid-way through the cook time. Then when it looks and feels done, take it out of the oven and stir in a bit of butter and milk. Voila – so easy!

By: KAY

KAY — Tue, 22 Sep 2009 15:19:58 +0000

I made the shrimp and grits for our family dinner and it was loved by all, this is a recipe i will try

By: JEP

JEP — Wed, 14 Nov 2007 00:54:14 +0000

Actually, the richness of this recipe is what really appeals to me!

By: AngAk

AngAk — Tue, 13 Nov 2007 22:52:50 +0000

I got this idea from an old Caprile Pense cooking show: she served a lovely autumn stew over a scoop of creamy polenta. It is such a nice surprise to dip into the stew and find the creamy polenta surprise. So good with burgundy beef!

By: Steph

Steph — Tue, 13 Nov 2007 22:21:50 +0000

Wow, some people like some grits.

I pulled this recipe several years ago, and LOVED it. Here is the link I found online:

http://www.epicurious.com/recipes/food/views/103253

Sauteed Shrimp on parmesan grits with redeye gravy