A primer on how to do somthing with polenta. Be creative and just use this as a template.
1 medium onion - chopped finely
salt to taste
spaghetti sauce (as a bed)
1 cup quartered artichokes
1-1/2 - 2 cups
1/4-in sliced mushrooms
several garlic cloves
minced italian seasoning to taste
salt to taste
pepper to taste
3 cups+ water
1 tbsp Better Than Bouillion
1-1/2 cup polenta (coarse corn meal)
oregano to taste
1 bay leaf
basil to taste
1/2 cup minced sundried tomatoes
parmesan to taste
Making Polenta: Bring water to boil. Add corn meal, bay leaf, simmer, stirring frequently. Eventually as hardening, add tomatoes. Nearly hardened, add parmesan, basil, oregano. When stiff to liking, can serve some immediately, perhaps over tomato sauce of choice. Also can put in cake mold for cooling in freezer for perhaps 45 minutes (this can be cut and fried).
Making a bed: Heat spaghetti sauce with some red wine on low, bringing to a boil only momentarily. This can make a nice bed for the polenta to rest on.
Making a topping: On medium heat, fry garlic and onion slowly until translucent without browning - releases gasses. In separate pan, heat to high. then add 2 tbsp oil and mushrooms, toss frying (pay attention). After enough water comes out, this water can be added to polenta cooking. After 5-10 minutes toss in quartered artichokes and start lowering heat. After several more minutes, add seasoning. Later salt. very late, pepper. If it tastes good, it is good.
Frying Polenta: slice from polenta "mold", around 1 cm thick. Heat a pan with olive oil just covering the surface on Med Hi. When hot, drop slices in pan. Fry until bottom crusts (edges will brown). Flip only once. Sometimes, before flipping, use the spatula to loosen the slices so that more oil rolls underneath to avoid sticking.
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