Fried Polenta with Carmelized Onion and Mushrooms

By á-24269

Ingredients

• Polenta:
• 7 cups cold water
• 1 Tbsp. kosher salt
• 1 2/3 cups coarse polenta (yellow or white cornmeal)
• 1 Tbsp. olive oil
• Salt & freshly ground black pepper
• Carmelized Onions:
• 1/4 cup olive oil
• 1/8 cup unsalted butter
• 5 large yellow onions
• 1 tsp. kosher salt
• 1 tsp. sugar
• Mushrooms:
• 1/8 cup olive oil
• 1 Tbsp. unsalted butter
• 1 clove chopped garlic
• 3 cups mushrooms (Baby Bella, Shiitake, Oyster, etc...whatever is to your liking)
• Salt & freshly ground pepper for taste

Preparation

Step 1

Polenta:
1. Add water and kosher salt to a medium pot and stir in the polenta.
2. Bring to a boil over high heat and add olive oil.
3. Reduce heat to medium low and continue cooking, stirring continuously for 30-40 minutes. Polenta will pull away from bottom and sides of pan.
4. Season to taste with salt and pepper.
5. Rinse a medium glass baking dish with water, pour hot polenta into wet dish and set aside to cool.
6. Once cool, place a cookie sheet, or large plate, on top of baking dish and invert the polenta onto plate.
7. Cut pieces with a wet knife and fry in a very hot nonstick skillet until golden brown.

Onions:
1. Place olive oil and butter in a large frying pan over medium-low heat until butter melts.
2. Add the onions. Let them cook, stirring occasionally, until they are light golden brown.
3. Add the salt and sugar and continue to cook and stir until they are caramelized, about 45 minutes.
4. Season well with salt and pepper, remove from the pan, and let cool.

Mushrooms:
1. Place olive oil and butter in a large frying pan over medium-low heat until butter melts.
2. Add the garlic and mushrooms. Let them cook, stirring occasionally, until they are soft and caramelized, about 30 minutes.
3. Season well with salt and pepper, remove from the pan, and let cool.

Grate fresh parmessan cheese and fresh cut Italian parsley over top.