Creamy Japanese polenta

Ingredients for 1 servings:

• 50 g corn semolina (polenta)
• 250 ml milk (or milk and water mixed)
• 1 pinch of salt
• 5 g mushrooms (shiitake mushrooms), dried, chopped
• 1 tsp wasabi paste
• 1 tsp Wakame, dried (seaweed)
• e.g. vinegar (rice vinegar) or lime juice
• Soy sauce

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with wasabi, shiitake mushrooms, soy sauce and wakame

Bring milk (or milk with water) to a boil with a pinch of salt, add mushrooms, reduce heat, and drizzle in polenta, stirring occasionally. Cover and let swell for about 20-30 minutes over very low heat, stirring occasionally. Stir in wasabi, season with soy sauce, and lime juice/rice vinegar, if desired. Fold in wakame, cover, and let stand for another 5 minutes to allow the wakame leaves to expand. Polenta preparation varies from variety to variety; please follow the instructions on the package! Wakame leaves are the seaweed found floating in miso soup at Japanese restaurants. You can find them at health food stores, among other places. Alternatively, you can also use shredded nori sheets (commonly known from sushi). This polenta is a wonderful accompaniment to fried fish, and to any Japanese (Japanese-inspired) dish. It’s an alternative to rice and combines specifically Japanese flavors. I chop the mushrooms with scissors; it’s the easiest way. You could also add a touch of ginger, but it’s not necessary. Be careful with the wasabi; it’s very hot (horseradish, not chili). If you’re new to it, it’s best to start with a little less and add more if necessary.