Cook's Choice Night: Wild Mushroom, SPAM, & Creamy Cheese Polenta

       Cook's Choice Night traditionally lets each of us select our own personalized meal.   This is always some unique favorite to each of our tastes, but not much the other likes.  Mine often consists of chicken gizzards, oysters, and salmon.  Barb, unfortunately is allergic to mushrooms.
      This recipe was a new treat for me and I enjoyed it.  There are some changes I would make, however.  Something a bit different even with the meat.  The recipe does call for SPAM.  I enjoy SPAM in the right recipes. I used Chipotle SPAM.  You can, of course, substitute any meat your prefer.  Pulled pork or shredded brisket would work very well.   I am lucky enough to have quite a few of this spring's Morels dehydrated and still on hand.  This recipe served over polenta creates a creamy dish embracing the parmesan as well.  Since my 'shrooms were dehydrated, I soaked them in water for several hours before use.  You can use any shrooms you wish.  The amount would be determined by the size of your baking dish.  

1- 1 1/2 pounds mushrooms (your choice)
1 tsp. thyme
6 garlic cloves, chopped
salt & pepper to taste
1/4 cup extra virgin olive oil
2 Tbsp. butter
1 cup polenta (either from scratch or in rolls)
4 oz. parmesan, more for garnish
1 Tbsp. red wine vinegar
flakey sea salt
1/2 can SPAM chopped or thin sliced

     Place chopped or sliced SPAM into skillet and braise till browned.  Seasoning to your tastes. Mine included Flatiron Hatch Valley Green Pepper flakes.  Reduce heat to keep warm.

Thin sliced simmering SPAM

       Place a single rack in upper third of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.)

Seasoned 'shrooms ready to go in the oven

      Transfer to rack in oven and let mushrooms roast while you prepare polenta, roasting for about 25 minutes.  I prefer to use prepared and rolled polenta available from our local store.
     Remove the commercial roll packaging and place polenta in saucepan.  Add butter and a bit of water, but only what is needed to make it smooth not wet.  Heat on medium low, stirring and breaking up till tender and then add parmesan.  Whisk constantly until melted and incorporated; taste and season with more salt and pepper and moisture as needed. Cover and keep warm while mushrooms finish roasting.

                                               

Simmerin' polenta with parmesan

Roasted shrooms & SPAM

     Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly. Divide polenta among bowls and top with mushrooms, SPAM, thyme leaves, sea salt, and more Parmesan.

Plated with salt, Parmesan Romano Cheese, and a bit more thyme 

      Not only is this a bit different, but if mushrooms are your THANG, this IT my friend.   The mushrooms do crispy, but pair well with the SPAM.  Next time I would add much more cheese to the polenta and salt or Cavendar's Seasoning to the shrooms.  A great meal or side dish for fall.  

"In love if you can say things that give the magical air and the beauty of the forest mushrooms, then what you say will definitely fascinate the person you love".

Mehmet Murat Ildan 

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