Creamy Polenta with Shiitake Mushrooms & Truffle Oil

This polenta dish is my new go-to weeknight favorite. It is an ultimate comfort meal but also looks and tastes quite sophisticated to deserve a place at a sit-down dinner! 

Polenta serves as a departure from the usual noodles and pastas that attend the weeknight last minute meals. Sometimes varierty is all your need to keep weeknight dinner rotations interesting!

The Creamy Polenta:
I use Bob's Red Mill's polenta corn grits. The regular corn meal might work as well, but this one is specially made for polenta and it cooks up really quickly. I use the ratio 1:5 for a ceamy polenta - ie, add 1C corn grits to 5C of hot water gradually stirring constantly. Then drizzle in some olive oil, add salt to taste and let it cook away partially covered for about 20-25 minutes stirring every few mins. 

I use a large pot to cook polenta because it sputters a lot and can sting your hands while stirring, so be careful!

Mushroom and Tomato Sauce:
While the polenta is cooking, I start the sauce. While any mushrooms will work, I must say I am absolutely in love with the fresh shiitake mushrooms our farmer's market carries, particularly in the rainy season, they are just a delight to cook with and devour! I highly recommend you to try buying freshly picked Shiitake if you can, but if not any regular supermarket mushrooms will do.

Heat olive oil in a pan, add 2 cloves of crushed garlic, pinch of chilli flakes and saute for a minute or two until oil is fragrant with garlic and chillis. Then add handful of chopped mushrooms, season with salt & pepper and cook for a few minutes until the mushrooms have released all their juices. Then add 2 large tomatoes chopped, season with fresh or dried basil and cook for 5 more minutes until tomatoes have softened. If tomatoes aren't very juicy, please feel free to add 1/4C water along-with tomatoes to create "sauce". 

Finishing Touches:
To serve: add creamy polenta to a small pan or bowl. Then laddle some sauce and drizzle with a good quality truffle oil (or just regular olive oil if no truffle oil at hand) and finish with some finely chopped basil. 

Eat while warm and enjoy!