Koko wrote:
>
> On Sun, 25 Feb 2007 18:46:03 -0500, biig > wrote:
>
> >
> > After all the good suggestions, I did the following....sauteed sliced
> >portabellos and chopped onion in lots of butter. Made some polenta
> >(also my first time to make this) in chicken stock (actually Knorr
> >bouillon powder) and added the mushroom/onion/butter mixture. It was
> >tasty but to stiff. I guess I used too little broth or too much corn
> >meal. I have lots left to reheat tomorrow. I think I'll add some more
> >broth to loosen it up a bit and maybe add some parmesan for creaminess.
> >.....Sharon
>
> Sharon,
> Just slice up the polenta and fry it off in olive oil with a little
> butter, then grate some parmesan cheese on top, or actually, any
> cheese you like.
>
> I don't know if adding broth to it now that it's cooled will work, let
> me know if it does. I think if you prefer it creamier the adjustment
> should be made before it cools not after.
>
> I make polenta frequently and it's not creamy like risotto, it sets up
> firm. When it's finished cooking I spread it out on a buttered cutting
> board, then slice and serve.
>
> http://i15.tinypic.com/2hqf7nd.jpg
>
> Sounds like it was delicious, great job.
>
> Koko
>
Thanks Koko..it was good. I'll try your method and also try to
soften up a small sample with broth. I'll let you know if it
works. ...Sharon