|I wish I had taken more pictures of the inside. It's planted with lush foliage and has beautiful|
statues and coi ponds.
|Our dear friends who were in Hawaii at the very same time.|
Creamy Polenta with Sautéed Mushrooms, Onions and Spinach
3 cups of water +1 reserved
1 tsp salt
1 cup cornmeal
2 tbs butter
1/2 cup freshly grated parmesan cheese
1 medium onion, roughly chopped
1 carton mushrooms of your choice, sliced
a large handful of cleaned baby spinach
thyme, salt and pepper to taste
Boil 3 cups of water with salt. Add the cornmeal to the reserved cup of water and stir. When the water starts a rolling boil add the cornmeal mixture, stir until smooth, reduce heat to simmer and cover. Every few minutes stir the pot to keep from sticking.
While thats cooking…
sauté your onions until transparent in hot oil. Then add in the mushrooms. It takes some time, but when they start to brown add salt, pepper and thyme. When everything is the desired color (browned) add the spinach.
Turn the heat off of the cornmeal and add the butter and cheese.