Polenta is a wonderful carrier for all sorts of flavors. Vary this dish by using different cheeses, or by roasting red peppers or chiles and serving them on top of the polenta, garnished with a sprinkle of cheese, such as Redwood Hill Feta or Cheddar.
Green Chile Polenta with Wild Mushrooms and Teleme
Assemble:
8 cups water
1 tsp salt + salt to taste
1 cup polenta
3 tbsp butter
1/4 cup minced onion
1/2 pound mixed mushrooms, coarsely chopped
1 green Anaheim, poblano or other mildly hot chile, stemmed, seeded, deveined and minced
Freshly ground pepper, to taste
4 ounces Redwood Hill Farm Teleme
1/2 tsp dried oregano
Put the water in a saucepan, add the 1 tsp salt; bring to a boil. Add polenta in a very slow, steady stream, stirring as you pour. Reduce heat to low; cook for about 40 minutes, stirring frequently, until polenta is thick and pulls away slightly from sides of pan. If polenta becomes to dry, add a little water.

Melt 1 tbsp butter in a skillet over medium-high heat. Add onion; sauté for 2 to 3 minutes, until limp. Add mushrooms and chile; sauté for 2 minutes. Season with a little salt and pepper.

When polenta is done, stir in remaining 2-tbsp butter, about 1/2-tsp salt, the cheese, oregano and all but a few tbsp of the sautéed mushroom mixture. Cook and stir for 2 to 3 minutes, until cheese melts. It won't blend in completely, but will leave temptingly soft spots of cheese. Taste for salt and pepper and adjust as needed.

Spoon onto a platter, garnish with the reserved mushroom mixture. Serves 4-6

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