Polenta with Arugula and Chanterelles
We've got about 18" of snow in the backyard, so this seemed like a good time to break out the corn meal and make polenta.
The polenta started with 1 cup of fine cornmeal whisked into 3 cups of boiling water seasoned with 1 tbs. of salt. From there we turned down the heat to low and made it like a risotto, adding an additional 3 cups of water, 1/2 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally, we stirred in 2 tbs. of soy margarine, 1/4 cup of microplaned Gouda Sheese, 2 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 3-4 minutes, and check for seasoning.
The chanterelles were pan-fried with olive oil and a splash of tamari at the end of cooking. Then the arugula was wilted in the same pan over medium heat, stirring constantly for 4-5 minutes until most of the water has evaporated.