“Polenta makes you happy (because it fills your stomach)”. (Proverb from Lombardy).
A collection that reminds in many ways great celebrities. Her hair are a mix between Marlene Dietrich and Rita Hayworth’s, her gaze is that of a woman who feels confident in the clothes she is wearing because, as Madame Chanel used to say, “No man will make you feel protected and safe as a cashmere coat”. Even though in this collection cashmere is virtually non-existent and gives way to wool and flannel, its bright colors are a hope for a less gloomy and gray winter. As the saying goes, “When in Rome…cook as the Romans do”, the very first winter recipe I have prepared is a classic dish from Northern Italy. Because if it is true that “polenta makes you happy”, in this hard times at least for one night I will go to bed happy..
Recipe. FOR 4 PEOPLE.
400g (14 oz) cornmeal for polenta + 2 liters of water + 1 tablespoon coarse salt + 200g (7 oz) mushrooms (your choice between: honey fungus, chanterelles or porcini mushrooms) + 1 clove garlic + chopped parsley + olive oil + salt + pepper.
Clean the mushrooms, chop the parsley and put everything in a pan with a clove of garlic and two tablespoons of extra virgin olive oil. Season with salt, pepper and cook over low heat for about 20 minutes. Prepare the polenta by boiling some water in a large pot and bringing it to a boil; add 1 tablespoon of salt and pour the cornmeal slowly, stirring constantly with a whisk (to avoid forming lumps). Cook over a low flame, stirring constantly with a wooden spoon for the time indicated on the type of cornmeal you choose. If you have chosen an instant polenta, it will be ready in about 20 minutes; if you have decided for the classic and delicious polenta, it will take about 60 minutes. Once cooked, you can choose to pour it on the classic wooden cutting board or serving it directly in plates with mushrooms.
Photo Food: Taste of Runway. Photo fashion show: Marcus Tondo / gorunway.com image courtesy of style.com. Model: Magdalena Jasek.