Mushroom Polenta

Servings: 2 | Serving size: about 1/2 cup cooked polenta

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

The leftovers can be poured into an oblong or square pan, chilled until set, and cut into 2 inch squares, then seared and served as polenta cakes.

Place the water in a medium sauce pan over high heat.

When the water boils, remove the pan from the heat and remove one cup of water and place in a small bowl with the dried mushrooms. Let steep for about 15 minutes.

After the mushrooms have steeped, drain the liquid into the pan with the remaining hot water (retain the mushrooms) and place the water and mushroom liquid over high heat.

When the water boils, reduce the heat to medium-high and slowly add the cornmeal. Stir continuously while adding the polenta so that it does not clump.

Add the salt and stir.

Reduce the heat to medium and cook the grits for 12 minutes, whisking very frequently to keep the grits from sticking to the bottom of the pan.

While the polenta is cooking, coarsely chop the reconstituted mushrooms.

After about 12 to 15 minutes, add the cheese and honey to the polenta and stir until well blended.

Serve topped with the mushrooms.