I can hear it now.
You are on a boat
with a 1-burner alcohol stove
a 9″x9″ sink with a hand pump faucet
and you’re cooking this?
But we are ‘dirt people’ for the next 3 months,
boat ‘on the hard’
and it’s winter
and R.E.D. just received her Pressure Cooker Christmas gift
and I found this yummy looking recipe for polenta.
I modified it as much as possible to accommodate boat galley cooking
keeping in mind the availability of fresh provisions:
Corn meal, dried mushrooms, Parmesan, olive oil and pine nuts – easy.
White wine onboard – always.
Fresh parsley, gorgonzola maybe not so much.
I even made allowances for those (like us) who don’t have onboard ovens,
using individual oven-proof dishes to place on the BBQ grill to melt cheese.
GORGONZOLA MUSHROOM PRESSURE COOKER POLENTA LASAGNA
2/3 cups (500g) coarse corn meal
2 2/3 cups liquid (water or stock)
2/3 teaspoons salt
1/3 bunch of Thyme
For the Filling and Garnish:
1 oz dried mushrooms re-hydrated
1-2 garlic cloves sliced
1/3 bunch of Parsley chopped (stems and leaves separated)
1/4 cup white wine
1/4 cup parmesan
2 2/3 oz. Gorgonzola Cheese
2/3 oz. Pine Nuts toasted
olive oil & butter
salt and pepper
Prepare pressure cooker polenta
For the mushroom filling, soak dried mushroom in very hot water for 20 minutes then drain.
Swirl of olive oil and butter in a sauté pan and toss in the finely chopped parsley stems (the stems have more flavour than the leaves)
When the stems begin to sizzle add the mushrooms,garlic and salt and pepper and begin to soften and lightly brown them (about 10 minutes).
When the mushrooms are close to finished, add the wine and fresh parsley leaves and delicately deglaze any yummy bits that may have stuck to the bottom of the pan.
If your polenta has cooled enough to solidify, remove it from the pan and slice.
Now, you can begin layering your polenta “lasagna.” Put the base of the lasagna on an individual oven-safe dish that you will use to serve.
Over the base put a layer of Gorgonzola, mushrooms, and just a little sprinkle of Parmesan cheese (to act as glue to the top).
Add the top layer of the lasagna and cover with more Gorgonzola cheese.
Sprinkle with toasted pine nuts.
Put the bowl on grill just long enough to heat through and melt the cheese (about 5-10) minutes.
The combination of textures,
the flavours of a well-made polenta,
the salty richness of Grogonzola…
adapted from Hip Pressure Cooking