Yield: 6 servings
|6 cups||Polenta, cooked|
|1 each||Garlic clove, quartered|
|2 tablespoons||Olive oil|
|1 pounds||Mushrooms, sliced|
|2 tablespoons||Basil, chopped|
|1 pinch||Dried red pepper flakes|
|\N \N||Salt & pepper|
Preheat oven to 350F.
Spoon polenta into an oiled 8" X 12" baking dish & set aside.
Saute garlic in olive oil over medium-low heat until garlic begins to brown. About 5 minutes. Remove garlic with a slotted spoon & discard. Add mushrooms & saute in flavoured oil until they soften.
They will only need 5 minutes or so. Stir in the basil, red pepper, salt & pepper. Spread evenly over prepared polenta & bake for 15 minutes. Serve hot.
"Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 07-26-95