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<\/a><\/p>\nSpiced Crimini Mushroom Stew over Creamy Polenta<\/strong><\/p>\n I was in a mood for stew, but what I really had craving for was polenta.<\/p>\n <\/p>\n When I had grits at this restaurant<\/a>, I realized how much I loved this type of food.<\/p>\n Well I love rice porridge, and when you think about it, it’s not a surprise that I’m drawn to polenta and grits.<\/p>\n I enjoyed the polenta for dinner so much tonight that I’m thinking of having a polenta breakfast tomorrow!<\/p>\n Spiced Crimini Mushroom Stew over Creamy Polenta<\/strong><\/p>\n polenta 1. Cook polenta. Boil water with a pinch of salt. Slowly add polenta corn meal. Cook over low heat until thick and creamy for about 20~30 minutes. Constantly stir. Salt and pepper. \u304d\u306e\u3053\u30b7\u30c1\u30e5\u30fc\u30dd\u30ec\u30f3\u30bf\u304c\u3051<\/strong><\/p>\n \u30af\u30ec\u30df\u30cb\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u3068\u3044\u3046\u304d\u306e\u3053\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u3066\u3001\u3055\u3089\u306b\u3061\u3087\u3063\u3074\u308a\u30b9\u30d1\u30a4\u30b9\u3092\u304d\u304b\u305b\u305f\u30b7\u30c1\u30e5\u30fc\u3002<\/p>\n \u30b7\u30c1\u30e5\u30fc\u3092\u98df\u3079\u305f\u304b\u3063\u305f\u306e\u306f\u3082\u3068\u3082\u3068\u3067\u3059\u304c\u3001<\/p>\n \u4eca\u56de\u306e\u7b2c\u4e00\u76ee\u7684\u306f\u3001\u30b7\u30c1\u30e5\u30fc\u3092\u304b\u3051\u3066\u3042\u308b\u30dd\u30ec\u30f3\u30bf\u3002<\/p>\n \u30dd\u30ec\u30f3\u30bf\u3068\u306f\u3001\u30b3\u30fc\u30f3\u30df\u30fc\u30eb\u3092\u7ca5\u72b6\u306b\u8abf\u7406\u3057\u305f\u30a4\u30bf\u30ea\u30a2\u6599\u7406\u3001<\/p>\n \u3082\u3068\u3082\u3068\u666e\u901a\u306e\u304a\u7ca5\u3082\u5927\u597d\u304d\u306a\u306e\u3067\u3001\u3053\u306e\u30a4\u30bf\u30ea\u30a2\u30d0\u30fc\u30b8\u30e7\u30f3\u306e\u304a\u7ca5\u3082\u597d\u304d\u306a\u3093\u3067\u3059\u3088\u306d\uff5e\u3002<\/p>\n \u3042\u3093\u307e\u308a\u6c17\u306b\u5165\u3063\u3066\u3057\u307e\u3063\u305f\u306e\u3067\u3001\u660e\u65e5\u306e\u671d\u98df\u3082\u30dd\u30ec\u30f3\u30bf\u306b\u3057\u3088\u3046\u304b\u306a\u3001\u3068\u601d\u3063\u3066\u307e\uff5e\u3059\uff01<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Spiced Crimini Mushroom Stew over Creamy Polenta I was in a mood for stew, but what I really had craving for was polenta.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,28,29],"tags":[],"class_list":["post-36928","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36928"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36928\/revisions"}],"predecessor-version":[{"id":36958,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36928\/revisions\/36958"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1.5 cup water
\n– salt
\n– 1\/2 cup polenta corn meal
\n– salt and pepper
\nspiced crimini mushroom stew
\n– canola oil
\n– 1 onion, cut into bite sized pieces
\n– 1 ~ 2 carrots, cut into bite sized pieces
\n– 2 cloves garlic, chopped
\n– 8~10 crimini mushrooms, cut in half
\n– 1 cup water
\n– 1 ~ 2 bay leaves
\n– 1 diced tomato can, pureed with hand blender
\n– 1\/4~ 1\/2 tablespoon cane sugar
\n– 1\/2 ~ 1 teaspoon Indian curry paste
\n– curry powder
\n– a pinch of baking soda
\n– roux (1 tablespoon flour and 1 tablespoon canola oil cooked until slightly brown)
\n– salt and pepper<\/p>\n
\n2. Make stew. Sautee onion, garlic, carrots, and mushrooms in oil. Salt and pepper. Add water and bay leaves, and boil the water. Turn to simmer. Cover and cook the vegetables until tender. Add pureed tomatoes, sugar, curry paste, curry powder, baking soda, and roux. Salt and pepper.<\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"