^{(Image: Picatta served with Porcini Polenta)}

I absolutely love polenta!  I love it in the morning with some honey and milk, love it hardened into fries and just love the mashy version you can serve savoury!  This version of polenta is no exception!  The porcini mushrooms, give a beautiful flavour to the polenta and combined with parmesan, I DARE you to try and stop eating this!  I know I had a lot of difficulty.

Vegans: Use vegan parmesan and vegan margarine instead for a tasty alternative!

Serves:

• 3-4

Ingredients:

• 10 grams dried porcini
• pinch salt
• pinch white pepper
• 1/2 tab vegetable “chicken” stock
• 1/2 cup polenta
• 1.5 tbs butter
• 1-2 cups of water +
• (optional) handful grated parmesan cheese

Instructions:

1. Break the porcini into pieces and place in some boiling water for ten minutes (the longer, the better).
2. In a pot mix in your salt, pepper, chicken stock.
3. Add the liquid with the porcini to the polenta.
4. Mix in the butter and extra water and allow to boil on high.
5. When it begins thickening up, begin to stir thoroughly for ten to fifteen minutes. If it becomes too stiff, add some more warm water and keep stirring.
6. Turn the heat off  and mix through your parmesan (if you want it) now.
7. Serve immediately, as it stiffens when cold.