Provided by Martine Marcus

Polenta Toast

Serves

4 – 6

Preparation Time

1 1/2 hours

Ingredients

½ cup polenta, coarse ground

2 cups water

1 tsp salt

Pinch of black pepper

1 bay leaf

1 Tb olive oil

3 ounces hard cheese (Aged Gouda, Reggiano, etc.)

¼ cup fresh herbs (parsley, chives, etc.)

Method

Preheat oven to 350 degrees.

Bring water to a boil with bay leaf, salt, pepper and olive oil. Gently stir in polenta, reduce to a simmer. Cook 15 minutes stirring occasionally. Grate the cheese.  Chop the herbs.  Stir the cheese and herbs into polenta mixture. Pour into a small, oiled loaf pan. Pack tightly. Chill for a minimum of one hour (overnight is okay!) Turn out of pan, slice polenta into ½-inch thick slices. Toast slices in oven for 7 minutes on each side.

Mushroom Mélange

Serves

4 – 6

Preparation Time

30 minutes

Ingredients

4 cups assorted mushrooms – like white, Oyster, and Portobellos

2 Tbs olive oil

1 clove garlic

½ cup hard cheese (Aged Gouda, Reggiano, etc.)

1/8 cup lemon juice

Salt and pepper to taste

Chives

Method

To clean the mushrooms use a dry towel and lightly brush them.  Rough chop the mushrooms.  Put olive oil in hot heavy pan (I swear by my ‘Lodge’ cast iron skillet). Chop the garlic.  Add garlic and mushrooms to the pan. Add salt and pepper, shake pan while lightly browning mushrooms, cook until medium soft. Spoon mushrooms onto toasted polenta. Sprinkle with lemon juice. Spread a small handful of shredded cheese over the mushrooms and sprinkle lightly with finely chopped  chives.

Serves 4 to 6

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