My mother is Italian-American, so polenta has become a favorite. I like to make a whole bunch when I cook it because you have to stir it the entire time and therefore it’s time consuming. I eat my fill, put it in a container, and stick it in the fridge. Make sure to regularly dump the water off so that it doesn’t go bad. It will become solid an easily slice-able. :)
For this dish, it’s simple. Sauté onion and garlic and sliced mushrooms in a little bit of olive oil (or walnut oil, your choice) until they are soft and delicious looking. Add two inch square slices of polenta and continue sautéing. When the polenta is slightly browned on the bottom, flip. When the polenta is slightly browned, add some canned whole tomatoes and lemon juice (I like to use a healthy amount… I buy it in a jar, 100% pure, from Santa Cruz Organics, at Berkeley Bowl and appreciate the purchase every single time). It doesn’t matter if the polenta starts to fall apart, in fact, it probably will. I like to leave mine in chucks as much as I can, but you could easily stir it together. Add salt, pepper and basil to taste. Cook until the polenta is warm all the way through and serve!
This dish is quick and easy. It’s yummy, and even in the middle of winter, the lemon adds a wonderful fresh and light flavor that keeps the dampness away! :)
(And, as always, if you make it, come back and let me know how it goes!)