Grilled Polenta with Mushrooms

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             FOOD FUNNY
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Here's a good one from Anna Welander:

Two old farmers had hauled a truck load of squirming hogs eighty miles
from their west Kansas farm to the nearest market. The old truck had
overheated twice; the hogs were keeping the truck rocking even when it
was stopped, and the hot summer Kansas wind was drying them out fast.
Within three miles of the market, they passed a tavern and pulled in for
a couple of draft beers. The place was dimly lit and air conditioned.
After about 20 minutes, one says to the other, "It's going to be really
hard to get up, but I reckon we ought to."

About that time, a quite obvious prostitute walks up to the bar, works
her way in between them, and says, "You guys look about ready for
action. I'll do anything you want me to do for $60."

The old farmer pulls three $20 bills out of his pocket and replies,
"Here you go, Ma'am; git that load of hawgs to the Maple Street auction barn."

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             TODAY'S RECIPE
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If prepared polenta is available in your area, then this elegant dish can be ready in a jiffy.

Grilled Polenta with Mushrooms

For the polenta:
4 cups (1 L) water
2 cups (500 ml) yellow cornmeal (polenta)
1/2 cup (125 ml) freshly grated Parmesan cheese

For the mushrooms:
1/2 cup (125 ml) extra-virgin olive oil
2 lbs (900 g) assorted mushrooms, coarsely chopped
2-4 cloves garlic, finely chopped
1 onion, chopped
1/2 cup (125 ml) chopped parsley
Salt and freshly ground pepper to taste

To make the polenta, combine the water and cornmeal in a pot and bring
to a boil over high heat, stirring occasionally. Reduce the heat and
simmer, stirring frequently, until very thick, 10 to 15 minutes. Remove
from the heat and stir in the Parmesan. Spread the polenta into an
8-inch (20 cm) round cake pan that has been lined with plastic wrap,
smoothing out the top with a spatula. Refrigerate for at least 2 hours
before slicing into 6 to 8 wedges.

To make the mushrooms, combine all the ingredients in a skillet over
moderate heat and cook covered until the mushrooms are tender, about 30
minutes. Remove the cover and cook, stirring occasionally, until most of
the liquid has evaporated, about 10 minutes.

Meanwhile, cook the wedges of polenta on a grill over hot coals, on a
griddle over high heat, or under a preheated broiler until lightly
browned on both sides. Spoon the mushrooms over the polenta and serve immediately.
Serves 6 to 8.
Received on Mon Nov 10 21:08:22 2008