Double-boiler polenta with wild mushrooms and rosemary+
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe Double-boiler polenta | |
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Olive oil |
| 1 | small | Onion, chopped |
| 2 | Garlic cloves, minced | |
| Grated Parmesan for topping | ||
| 2 | teaspoons | Fresh Rosemary, minced |
| 1 | pounds | Fresh wild mushrooms (crimini, shitake or oyster),cleaned and sliced |
| ⅓ | cup | Chicken or vegetable stock |
Directions
GARNISH
1. Prepare double-Boiler Polenta.
2. Meanwhile, heat butter and oil in a large skillet. Add onion, saute until softened, about 5 minutes. Stir in garlic and rosemary; saute till fragrant, about 1 minute longer.
3. Add wild mushrooms; saute, stirring occasionally, until juices release, about 6 minutes. Add stock, and salt and pepper to taste; simmer briskly until sauce thickens, about 5 to 10 minutes, depending on moisture content of the mushrooms you are using. Adjust seasonings.
4. divide Polenta among 4 bowls; top each with portion of mushroom and sauce. Garnish with Parmesan cheese, and serve immediately.
Jan/Feb 95 issue of Cook's magazine. Typos by Mary Riemerman Submitted By MARY RIEMERMAN On 03-22-95