Mario Batali's Polenta with Mushrooms and Celery

By joejudy

Ingredients

• 4 cups hot Water
• 1 cup Quick-Cooking Polenta
• Salt and Pepper
• Olive Oil
• 2 cups Button Mushrooms (quartered)
• 1 cup Celery (sliced)
• 2 Shallots (sliced thinly)
• 3 Garlic cloves (sliced thinly)
• Chili Flakes
• 1/2 cup White Cheddar Cheese (grated)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 4 cups hot Water
1 cup Quick-Cooking Polenta
Salt and Pepper

instructions In a medium size sauce pan, bring 4 cups of water to a boil. Pour the polenta in in a steady stream, whisking constantly. Cook over a medium heat until the polenta is thick like porridge. Season with salt and pepper.

step 2

ingredients Olive Oil
2 cups Button Mushrooms (quartered)
1 cup Celery (sliced)

instructions In a large saute pan, heat 3 to 4 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook 4 to 5 minutes, or until golden brown. Toss in the celery and season again. Cook for 2 to 3 minutes longer.

step 3

ingredients 2 Shallots (sliced thinly)
3 Garlic cloves (sliced thinly)
Chili Flakes

instructions Add in the shallots, garlic, a pinch of chili flake, and season with a pinch of salt. Pour in the polenta and stir to incorporate. Adjust seasonings.

step 4

ingredients 1/2 cup White Cheddar Cheese (grated)

instructions Add the grated cheddar off the heat. Stir a few times before pouring into a bowl to serve.

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