Polgrits --->Polenta Cheese & Girolle Grits

Polenta Cheese & Girolle Grits

Made for Thanksgiving

Medium sauce pan
Polenta Box of 500G
1- 1 1/4 L of boiling h2o. But, added créme fraiche and butter, so I used about a liter but the package said 1 1/4.
5 tbs créme fraiche
6 slices of gouda
Corn/Maize 1 large can
2 tbs of fleur de sel crusted butter - it's really all the salt you will need!
1 cube veggie/herb/chicken bouillion --> your preference! this can be added the boiling water
raz el hanout
pepper-taste
Option: 1/2 teaspoon siracha/chiracha/red pepper paste


~Redacción:
-If the polenta seems too dry, add more h2o.
-1/2 cup white wine & 2 bay leaves
- Gouda: TRY SMOKED APPLE GOUDA
- if no Raz, try some nutmeg, curry powder, ginger powder, cumin, cardamom, fennel, it's really easy to fall in love with Raz el Hanout, I am adding it to my eggs and everything these days!.

When the polenta is added to the water, start stirring. The polenta will be drying up fast, so keep a good rhythm while stirring. While stirring add:
Cheese - let melt
creme fraiche
pepper
raz el hanout
corn pepper


Small sauce pan
Girolle/Chanterelle Mushrooms-- thanks Nate! I would have never realized they were actually chanterelles! Got a nice bunch
3 cloves garlic chopped
1/2 cup onions
1 tbsp olive oil

Add all to sauce pan and sauté for about 8 minutes depending on how large the mushrooms are. Once nicely sautéed, mix into the polenta slowly, and try to make them evenly distributed.


When all mixed in, SERVE!


I had some ideas of...making a lil' dent like in mashed potatoes for the gravy, and pour in some honey....for next time!


Great idea for a present?
I can make specialized holiday recipes for you =) Ask!