Polenta with Mushrooms and Arugula Puree

 

I like my polenta soupy, think cream of wheat consistency. So, for a cup of polenta, ignore what the directions on the package say and use six cups of water.

Bring the water to a boil with a teaspoon of salt then slowly stir in the polenta. Turn the heat to very low and cook for around 30 minutes, stirring occasionally. 

While the polenta is cooking, sauté a finely chopped shallot and 12 to 16 ounces of sliced cremini or white mushrooms in a few tablespoons of olive oil.  Once the mushrooms start to brown, remove from the heat.

Peel two cloves of garlic, cut into chunks, then mince in a food processor.  Add two large handfuls of arugula and a quarter teaspoon of kosher salt. With the processor running, drizzle olive oil into the mixture until you get a smooth somewhat loose consistency.

When your polenta is done, stir in a little butter, half a cup of grated parmesan, and salt and pepper to taste. Spoon the polenta onto plates and top with the mushrooms and arugula puree…chicken or shrimp is optional.