Serve it in a variety of different ways: as a dip, or as a side dish: sliced and fried, or even as a mashed potato or rice substitute!

INGREDIENTS:

1 - 24oz pkg Polenta (Corn Grits)*
9 cups Water
1.5 cups Chicken Stock
8 tbs Butter
1 oz Dried Wild Mushrooms**
1 tbs Salt
1 tbs White Pepper
2 tbs Sugar
1 cup Grated Jarlsberg Cheese***

* I used Bob’s Red Mill Stone Ground Corn Grits. Instant polenta or corn meal cooks faster, but lacks the proper texture. Use 3 times the amount of liquid as polenta.

** Porcini mushrooms, or a mixture of porcini, shiitake, morels, cepes, etc.

*** Substitute Fontina, Swiss, or Gruyere

INSTRUCTIONS:

Prep Time: approximately 4 hours (cook time approx. 45 minutes.)

1. Bring water and chicken stock to a boil.

2. Add butter, dried mushrooms (crumbled), salt, sugar, and pepper.

3. Slowly add polenta, stirring constantly.

4. Reduce heat and keep stirring until mixture thickens (about 20 minutes). Use a long-handled wooden spoon, as mixture will bubble and pop.

5. Stir in grated cheese.

6. Add salt and pepper to taste.

7. Oil a large baking pan or dish, and spoon polenta in, smoothing it down.

8. Let it sit for at least 10 minutes.

9. Invert onto a platter or cookie sheet and cut into slices.

10. Serve hot, or put polenta slices on a grill to reheat.