Local blogger David was wondering what to do with a packet of polenta and this should do the trick. I’ve had the recipe for a while and it gets an outing now and then. It’s a Mrs Medici recipe – typically simple.
The first thing is the polenta. In case you’re wondering, it’s ground corn. Best viewed as one of the stodges – mash, rice, pasta, and cous cous. Unless you’ve got the quick cook version (check the packet) it’ll take a good 40 minutes (though a swift 20 in a pressure cooker). Not a big deal, just give it a stir now and then.
300gm polenta; 1.25l salted water When the water reaches a boil, pour the polenta in, in a thin but steady stream, stirring constantly. Then put it on a very gentle heat, stirring occasionally. When the polenta freely leaves the sides, it’s ready.
Mushroom and Cream Sauce
Clean and 1/2cm slice about half a dozen large field mushrooms. Take two cloves of garlic and slice finely. Saute the garlic in three tbs of olive oil for two minutes and then add the mushrooms – they should take about five minutes. Then add 300ml of thickened or double cream and heat through until it bubbles. Add some fresh parsley and salt to taste. No pepper surprisingly.
Pour the sauce over the polenta and serve with the Mahi Mahi fillets on top.
Mahi Mahi is a local fish and is also known as Dolphin Fish – nothing to do with our smooth mammalian friends. As I’d never had it before, I cooked it as simply as possible – dusted with a bit of flour and pan fried in a little olive oil. It’s a great white fleshed fish – a fine taste, not too sweet, and very juicy. Will have to try it battered. At nearly half the price of dhufish and apparently in season, it’s great value.
The polenta is warm and filling and the sauce livens it up considerably. The fish rounds it off nicely.