When I was in NY, I bought some dried (unprepared) polenta with mushrooms and spices (at Wegman's--I couldn't find the tubular kind), and yesterday afternoon I cooked it up. First I boiled it and then poured it into a brownie pan and suspended that in a larger pan of cold water so it would congeal and then sliced it and fried it with shallots, garlic, and jalapenos. Meanwhile, I asked Keith to grill some swordfish (first I've bought in ten years due to overfishing), and I made a stirfry with broccoli, yellow and green squash, and corn, along with garlic, shallots and old bay spices. Keith made guacamole and I made peach salsa. It was a wonderful meal, very tasty, but there was too dang much of it. The polenta with the guacamole and peach salsa would have been a meal in itself and was too much to go with the other stuff.
This morning I had cold sliced polenta with rose hip preserves for brunch, and tonight I am frying a little of it up to go with the lamb and stirfry I'm making for dinner. Only I am not going to make all the extras. The batch I made made a LOT of polenta, and there is still more left. Hmmm, what else can I do with polenta that is full of mushrooms and spices (not really a breakfast food as is.) Maybe tomorrow I will make some fresh salsa and have it for lunch. Then I will wait a while before I make more, or at least make a smaller batch.