Friday, January 24, 2014

Thyme Polenta With Wild Mushrooms





The last suitcase is unpacked, winter cloth are stored and we are enjoying the warm summer climate in Lima.

Sunrise at Schipol Airport, Netherlands where we caught our flight to Lima

Despite of that , I still feel a bit as if my soul has not arrived yet, I suppose that this takes longer than a plane trip lasts.
The first excursion to the beach was fantastic but also literally painful as we underestimated how powerful the ultra violet sunrays can be, even with a clouded sky.

 View over the Yacht port in Lima

Enjoying Sunday at a popular beach

Anyhow now I'm sporting a new sleeping posture: prone position :)
As we had to upgrade our fridge content after a long absence( apart from a forgotten strawberry jam there was nothing else left), the dried Funghi Porcini that you can see in the picture caught my eye at the Super Market.
Since we all at home love Polenta, I though they would pair well.
And they did. The flavorful wild mushroom mix, together with the mild thyme aroma of the Polenta were a match  made in heaven and the only problem was: it all disappeared too quickly once served at the table.
You need:

For the polenta:
2 1/2 cups of vegetable broth (If you want to enhance the mushroom flavor replace 1/2 cup of broth with the water you soaked the dried Funghi Porcini in)
2 cups of milk
1 cup of
1 tblspoon butter
2 teaspoon of tried thyme
Salt to season

For the Mushroom stew:
2 tblspoon of oilve oil
1 tblspoon butter
80g of dried Funghi Porccini (can be replaced by 200g of fresh mushrooms like Portabello, Shitake etc.)
200g of fresh mushrooms (champignons),washed and diced
3 tomatoes. chopped
2 cloves of fresh, crushed garlic
1/2 cup of grated Grana Padano or Parmesano reggiano 
Juice of 1/2 lemon
1 1/2 teaspoon of chopped ,flat parsley.
Salt and freshly ground pepper

Method:
Rinse the dried Funghi under running water to eliminate impurities.
Soak them in 1/2l warm water for about 30 minutes.
Drain the funghis and save the soaking water, squeeze them to  eliminate excess liquid and chop them roughly.
Rinse and dice the fresh mushrooms.
In a large frying pan heat the olive oil together with the butter,

 Add crushed garlic and cook until soft, be careful not to brown the garlic.
Then add chopped tomatoes, fresh mushrooms and the Funghi Porcini.

Stir carefuly and cook about 5 to 8 minutes or until fresh mushrooms are soft.
Season with salt and freshly ground pepper and lemon juice.
Sprinkle with chopped flat parsley.

Polenta:
In a large pot, bring the vegetable broth together with  milk,  thyme and butter to a boil.
Remove the pot from heat and whisk in cornmeal in a regular flow.

Continue to whisk until water comes to a boil again.

Lower the heat to low and continue to cook stirring constantly until Polenta is thickened and creamy or cook according to packet instructions.

Remove from heat and stir in the cheese.
Season with salt if necessary.
You may wish to add a bit of fresh cream to this recipe. It gives extra taste and creaminess but makes the recipe also richer in calories. Up to you :))

Top Polenta with the mushroom mixture and serve immediately.

Enjoy!
Serves about 4.
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81 comments:

  1. Wow, I've never been to South America but I'm dying to go- especially to the Machu Picchu area. I wonder what delicacies one finds at food markets in Lima- I hope the dried Porcini mushrooms are cheaper in Lima than in Paris- they were so expensive there I couldn't afford to buy them. Nice recipe!

    ReplyDelete
    Replies
    1. Hi Fran,Machu Picchu is amazing, it's one of the most mystical sites I've ever seen
      ( if you go early, before the crowds arrive).
      Unfortunately, dried Funghi Porcini are expensive here as well, but this dish tastes wonderful with fresh wild mushrooms too.
      Cheers.

      Delete
  2. Have fun!! What a comfort-filled meal this polenta is!

    ReplyDelete
  3. such a fancy polenta!!!
    i love porcini mushrooms all the way, i can barely smells it from here.....

    ReplyDelete
    Replies
    1. Haven't they a lovely flavor? They really add a wonderful touch to so many dishes.
      Cheers.

      Delete
  4. I still have some polenta from Italy! This is a great recipe...there are porcini somewhere here too! Thanks :) ela

    ReplyDelete
    Replies
    1. Hi Ela,
      wow, great that you still have some of these wonderful ingredients. Looking forward to hear how you liked the polenta :)

      Delete
  5. Your polenta looks fantastic. Yum!

    ReplyDelete
    Replies
    1. Glad to hear that you'll liked the post!
      Cheers.

      Delete
  6. Lovely recipe! Polenta is such good stuff, and mushrooms make such an excellent topping. I know what you mean about your mind/soul catching up with your body when you travel. Very odd, isn't it? Anyway, glad you're home again! Good post -- thanks.

    ReplyDelete
    Replies
    1. Hi John,
      sure it takes quite a while to really "arrive".
      This polenta is one of our favorites and I'm glad to hear that you enjoyed it as well.
      Cheers.

      Delete
  7. Your polenta looks wonderful. You must be glad to be home, but sorry about the sunburn!

    ReplyDelete
    Replies
    1. Thank you Beth and fortunately the sunburn is part of my "beach past" by now :))

      Delete
  8. I'm trying to eat more vegetarian dishes - this one looks like a great option.

    ReplyDelete
    Replies
    1. Even I'm not a complete vegetarian, I do eat much less meat than I did some years ago and I love veggies and fruits.
      Cheers.

      Delete
  9. Sounds so delicious and i love mushrooms so this is a dish I am going to love to the core.

    ReplyDelete
    Replies
    1. Thank you so much for this kind feedback!

      Delete
  10. Welcome home! (Or welcome back to Peru!) I love the look of your polenta dish and I agree that porcini mushrooms pair so well with polenta. I would love this! I'll pin it so I remember to make it xx

    ReplyDelete
    Replies
    1. Hi Charlie,
      so glad to hear that you liked the post. For us too, Funghi Porcini are one of our favorite ingredients.
      Cheers.

      Delete
  11. Dear Daniela, was für ein schöner und interessanter blog! Glad to read that you arrived home safely but sorry to hear about the sunburn!
    Your polenta looks and sounds like fabulous comfort food, exactly the kind of food we enjoy! Fabulous pictures and great recipe!
    Thank you also for visiting my blog - looking forward to many visits here.
    Liebe Grüße aus Bonn,
    Andrea

    ReplyDelete
    Replies
    1. Vielen Dank Andrea, das ist ganz lieb!
      Hab mich auch sehr gefreut, Deinen tollen Blog kennenzulernen und komme sehr gern wieder auf Besuch.
      Liebe Grüße aus Lima ,
      Daniela

      Delete
  12. Sometimes travel can be just plain exhausting. I hope that you feel settled soon, maybe more trips to the beach will sort that right out. Beautiful polenta and porcini's. I actually have some porcini's from Italy in my pantry that I should use up soon and what better way than with your delicious recipe.

    ReplyDelete
    Replies
    1. Hi BAM,
      think I will gladly take your advise of more beach visits :)
      Hope you will like this way to prepare polenta when you use your Funghi Porcini.
      Cheers.

      Delete
  13. A delicious combination and scrumptious looking dish!

    Cheers,

    Rosa

    ReplyDelete
  14. I like to cook polenta exactly this way! I think wild mushrooms fits extremely well. Great recipe!

    ReplyDelete
    Replies
    1. Hi Daniela,
      glad to hear we are at the same wave lengths :)
      Cheers

      Delete
  15. What a beautiful city Lima is! I'll have to travel to Peru one day. The polenta with wild mushrooms sounds really delicious and healthy! Enjoy your vacation!

    ReplyDelete
    Replies
    1. Hi Yi,
      hope you can make a trip to Lima soon!
      Glad to hear that you enjoyed the post.

      Delete
  16. It always feels good to get home, doesn't it? I love this dish and make it quite often for a scrumptious winter appetizer. I do a reduced balsamic vinegar sauce to drizzle over. It is so luscious and rich! And comforting. Especially after a long flight!

    ReplyDelete
    Replies
    1. Hi Abbe,
      love the idea of reduced Balsamic vinegar sauce with the polenta.
      Sounds like a fantastic combination.
      Thanks for the inspiration :)

      Delete
  17. Wow - Peru! How exciting! We love mushrooms and they go so well with polenta. Lovely dish!

    ReplyDelete
    Replies
    1. Hi Amy,
      we too love mushrooms for their great taste and versatility!
      Thanks for stopping by.

      Delete
  18. That's just a gorgeous vegetarian dish so commforting!

    ReplyDelete
  19. Glad you arrived well and Lima and are slowly settling in. The polenta looks amazing, love that stuff, as do the mushrooms on top!

    ReplyDelete
    Replies
    1. Hi Evelyne,
      thank heavens we have settled in by now, suppose it is easier in summer :)
      Glad to hear you liked this way to prepare polenta.
      Cheers.

      Delete
  20. So jealous of that warm weather - we are still freezing here in the DC area. Love that polenta and the mushrooms - oh yum! Beautiful dish

    ReplyDelete
    Replies
    1. Hi Tricia,
      I've read that winter is very chilly this year in DC ( my son lives there)
      Will send you a bit of sunshine over :)

      Delete
  21. Absolutely stunning and divine this combination.
    I love the flavours and Im taking the recipe to give it a go.
    Cheers,
    Lia.

    ReplyDelete
    Replies
    1. So glad to hear that you enjoyed this way to prepare Polenta, Lia.
      Looking forward to hear how it turned out!
      Cheers.

      Delete
  22. I am so envious as we are freezing here! What a beautiful place. I love mushrooms with polenta - such a wonderful pairing.

    ReplyDelete
    Replies
    1. Hi Susan,
      I've read how harsh winter has been this year, maybe I can send you a bit of sunshine ? :)
      Cheers

      Delete
  23. Love the idea of topping polenta with mushrooms...looks fabulous Daniela...
    Hope you are enjoying your week my dear :D

    ReplyDelete
    Replies
    1. Thank you so much for your kind feedback Juliana!
      Have a great day.

      Delete
  24. Great recipe and ingredients.

    ReplyDelete
  25. Ohhh, this dish is right up my alley. Looks scrumptious, Daniela! Perfect for our cold weather right now!

    ReplyDelete
    Replies
    1. Well, I've read that the weatheris so chilly right now so I'm glad I could propose some comfort food :)

      Delete
    2. Thanks so much Kristy for this great feedback!

      Delete
  26. It has been AGES since I last had some polenta. This looks so good served with mushrooms.

    ReplyDelete
    Replies
    1. Hi Angie,
      hope you will like it, at home it was quite a success :)

      Delete
  27. I love polenta but everytime I make something with it, it turns out terrible. Definitely trying this - it looks perfect!

    ReplyDelete
    Replies
    1. Hi Ashley,
      I'm sure with this one you will succeed!
      Have a great weekend.

      Delete
  28. Me encanta la polenta y me alegra mucho que mis hijos hayan aprendido a comerla tan bien.
    Qué maravillosa es la costa Limeña, verdad?

    ReplyDelete
    Replies
    1. Hola Nydia,
      Es cierto la costa Limeña es una belleza.
      Me alegro mucho que a ti y a tus hijos también les gusta la Poenta.

      Delete
  29. Hope you are doing well.
    As much as travel can be fun and relaxing, I can't wait to get home too.
    This is a great looking polenta, delicious especially with the mushrooms.

    ReplyDelete
    Replies
    1. Hi Asha,
      You are so right, travelling is fun but it''s always wonderful to come home.
      Glad to hear that you liked the Poenta prepared this way!

      Delete
  30. Yuuum Daniela! I adore polenta with mushrooms and I love that you added thyme to the polenta. I could eat a bowl of this comforting dish, any time, any where!

    ReplyDelete
    Replies
    1. Thanks so much for this sweet feedback Kari!

      Delete
  31. This looks so delectable Daniela! It's so cold on this side of the pond that I could definitely use some heart warming polenta!

    ReplyDelete
    Replies

    1. Hi Mike,
      I just read about the chilly winter and snowstorms in many parts of the US.
      So I hope this dish helps a bit to warm up:)
      Cheers.

      Delete
  32. I love the flavor of thyme with mushrooms. This does sound like a perfect mix of ingredients!

    ReplyDelete
    Replies
    1. Hi Lisa,
      Thyme combines quite well with the mushrooms, it adds a touch of a Mediterranian flair to the dish.
      Thanks for stopping by!

      Delete
  33. I have a secret... I've never made polenta before. This recipe makes me want to give it a try! It looks wonderful.

    ReplyDelete
    Replies
    1. Hi Pam,
      As you can see its quite easy to prepare, no secret to it.
      Hope you will enjoy it as we did:)

      Delete
  34. Love everything about mushrooms and this looks absolutely delicious. Can't wait to try it with polenta...that was such a clever idea.

    ReplyDelete
    Replies
    1. Hi Sonali,
      so glad to hear you liked the combination of Poenta and wild mushrooms.
      Thanks for stopping by!

      Delete
  35. Hi Daniela, beautiful scenery in Lima, thanks for the tour.
    Your Polenta look interesting and appetizing. Love the mushroom and nice plating too.

    Have a lovely week ahead, my dear friend. Regards.

    ReplyDelete
    Replies
    1. Hi Amelia,
      it feels good to have a bit of sunshine here in Lima after a long European winter.
      So glad to hear you liked the Polenta mushroom combination.
      Cheers.

      Delete
  36. Hi Daniela, so yummy polenta!!! Thanks so much for sharing beautiful views of Lima. You have a wonderful week ahead :)

    ReplyDelete
    Replies
    1. Hi Ivy,
      glad to hear you enjoyed the virtual tour and the Poenta mushroom combination.
      Thanks for coming along with me on this trip!
      Cheers

      Delete
  37. Ohhh esta polenta es irresistible buena realizaciòn como siempre,abrazos y saludos.

    ReplyDelete
  38. This looks so comforting after a great getaway :)

    ReplyDelete

 
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