Corn Porridge w/Mushroom Cream Sauce + Spinach

INGREDIENTS

2 cups of Cornmeal

6oz fresh spinach

Mushroom Cream Sauce

• oil

• 1 small onion

• 1 lb mushrooms, any variety and sliced

• 1/2 cup white wine

• 1 1/2 cup heavy cream

Recipe from Grist by Abra Berens

INSTRUCTIONS

Mushroom Sauce

1. In a sauce or frying pan over medium heat, heat a glug of oil

2. Add the onion with a pinch of salt

3. Add the mushrooms and cook until they are starting to brown and are cooked through

4. Add wine to deglaze the pan and evaporate until almost dry

5. Add the cream, bring to boil, lower the heat, and simmer until the sauce reduces by 10%, about 8 minutes

Corn

1. In a large pot bring 8 cups of salted water to a rolling boil. Whisk briskly to make a whirlpool then add the cornmeal, whisking until evenly distributed and not clumping

2. Cover the pot and remove from heat and let cornmeal continue to cook and hydrate in the pot, about 1 hr

3. Check the porridge and cook longer if you’d like it thicker, When done keep on low to keep warm

4. To serve dish the corn porridge into individual bowls and top each with a big pile of fresh spinach and a hefty ladelful of mushroom sauce