Sunday, April 26, 2009

We're looking back.

I blame Twitter for my slowing down of posts.

That is my excuse and I am sticking to it.
I made this for dinner last Friday out of lots of the things I got given on my birthday. The plan was to have a Jamon party to get rid of all the Jamon before I died of gout on my lonesome.

This seemed like a good alternative.

Baked Mushrooms on Polenta (aka. hamper love)

200-300 grams of mixed mushrooms, chopped
1/2 loaf of olive bread, half of that amount turned into bread crumbs
4 fillets of anchovies, diced
Juice of 1 lemon, zest of 1/2
a few handfuls of grated parmesan
3 cloves of garlic, finely diced
1/2 bunch of parsley, chopped
a few tsp of rosemary, chopped finely
white wine
olive oil

1/2 cup of polenta
1 cup of milk (I used soy, it was there)
parmesan to taste, grated

Jamon Iberico to serve

Preheat the oven to 200, combine in one bowl, the mushrooms, lemon juiceanchovies, parmesan, garlic, a few tbs of olive oil, and 1/2 cup of the wine. Season heavily with pepper and some salt. Allow to sit for a few minutes.
Combine the bread crumbs, herbs, lemon zest, olive oil and salt and pepper in another bowl. Then, after a few minutes, combine the two and place in a baking dish.
Cover with foil and bake for 20 minutes, and then remove the foil and bake for a further 5.

With the remaining bread, tear into chunks, season and sprinkle some oil over the top, bake for 5 minutes.

Make the polenta by whisking into warmed, seasoned milk for 15-20 minutes. Add the parmesan at the end.

Serve with the mushrooms over the polenta, drizzle a little oil and then top with Jamon slices and with the bread on the side.

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