Polenta! What IS it, exactly? Please, forget that weird looking tube version that you’ll sometimes find in the International aisle at the store. You can easily make your own polenta at home in a matter of minutes. MINUTES! Polenta is creamy cooked cornmeal – very similar to Southern grits. Think savoury cream of wheat – but made of corn. It’s incredibly versatile, as it takes on the flavour of whatever you decide to spice it with. Many recipes will tell you to load it with cheese, but I thought I’d make it lighter & change it up with a bit of mediterranean flair. Polenta without cheese?! TRUST ME. The combination of tangy yogurt, zingy sumac, bright turmeric & deliciously potent tarragon will take your tastebuds to new heights.

Creamy Spiced Polenta with Tarragon Mushrooms
an original recipe by allison sklar

For the polenta
2 1/4 cups water
1/2 cup instant polenta*
2 tsp sumac**
1 tsp turmeric
1/2 tsp smoked paprika
pinch salt
1/2 cup unsweetened greek or balkan yogurt

For the mushrooms
4 cups white and/or cremini mushrooms, sliced
2 tbsp chopped fresh tarragon
2 tsp sumac
1 tbsp cooking oil (canola, vegetable, etc)
1 handful fresh cilantro, chopped (optional)

* Looking for Instant Polenta? Click here if you’re in the U.S.A. and here if you’re in Canada. 
** Looking for sumac? Click here if you’re in the U.S.A. or here if you’re in Canada.