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Foodrhythms

About Recipe

My search for ways to combine my (frozen) glut of St. George’s mushrooms (see posts about it here and here) and nutritious whole grains continues. Stone-ground polenta (it must be stone-ground to really be considered a whole grain) is a fabulously satisfying option in this vein, and has the added benefit of being naturally gluten-free.

Ingredients

stone-ground polenta

vegetable stock paste

water

St. George's mushrooms (or other mushrooms)

garlic

dry, drinkable, white wine

fresh herbs

crème fraîche

nutmeg

sea salt, ground black pepper

100g strong cheese (optional)

See Recipe Procedure

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