“No meat?!” said my son. He quickly stopped complaining after the first bite of creamy polenta, topped with pan-grilled halloumi and sautéed wild mushrooms. The latter were dried mushrooms and came from the Laurentian Mountains in Quebec. One small package of dried morels. And one package mixed forest mushrooms, including lobster, chanterelle and trumpet mushrooms.
This is an easy one, and obviously quite a pleaser, judging by the response on the picture I posted on Instagram.
- 1 full cup dried wild mushrooms
- 2 cups organic polenta (or grits)
- 4 cups well-seasoned stock (chicken or vegetable)
- 2 cups organic milk
- 2 tablespoons finely chopped garden herbs (tarragon, parsley, lemon thyme…)
- 1/2 cup grated pecorino (or other hard cheese)
- 8-ounces halloumi, sliced
- 1 tablespoon olive oil
- sea salt, to taste
- fresh ground black pepper, to taste
- flat-leaf parsley for garnish
Rehydrate the mushrooms.
Bring stock and milk to a simmering boil. Add the polenta and whisk to mix well. When mixed in, lower heat and simmer, stirring occasionally with a wooden spoon. When the texture is smooth to the bite, turn off heat, mix in the herbs and pecorino and season to taste.
Simultaneously, in a frying pan, heat up the olive oil and fry the mushrooms crisp. Season with salt and pepper and keep warm off heat. In the same pan, fry the halloumi slices crisp.
Pour polenta in a wide bowl, top with halloumi and mushrooms next, garnish with parsley and serve immediately. With a side salad, bien sure!