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Consumer Perception is a Real Concern

Just over a month ago, the Department of Agriculture announced that it will allow American farmers to plant genetically engineered alfalfa, which is widely used as feed for dairy cows and horses.

Friday, Mar 02, 2012
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Garlic , Wild Mushroom and Herb Polenta

Garlic, Wild Mushroom and Herb Polenta
 
1 cup Polenta (corn grits)
3 cups of good quality (preferably homemade) chicken stock
3/4 cup of 1/2 and 1/2
6 cloves of garlic - course minced
1 cup of wild mushrooms (chanterelles, portabellas work well) or 1/2 cup of dried mushrooms (ie. morrels)  chopped
1 Tbsp of finely chopped fresh rosemary and thyme
2 Tbsp of Olive Oil
2 Tbsp of butter
1/2 tsp. of red pepper flakes
Salt to taste
Pepper to taste (I like a combination of white and black pepper for this dish)
 
directions:
- heat a med. to large sauce pan
- add olive oil and saute minced garlic, pepper flakes and chopped mushrooms until just starting to caramelize
- add chicken stock, 1 tsp of kosher or sea salt (you will adjust at the end to taste) and 1/2 & 1/2.....bring to a boil
- stir in polenta and reduce heat to low/simmer - stir continually for 5 minutes
- continue to stir occasionally for a least 2 hours - this is the key to wonderful fluffy polenta with beautifully developed flavors.  The Italian farmers, who taught me how to cook polenta, would cook their polenta for at least 4 hours.
* make sure the polenta is soft and easy to stir - if needed, add more chicken stock - it should be light and fluffy.
- towards the last 30 minutes of cooking - add the herbs and pepper
- stir in the butter right before serving and adjust salt as needed

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