Polenta stuffed mushrooms

Yield: 24 servings

Measure Ingredient
½ cup Milk; plus
3 tablespoons Milk
¼ teaspoon Kosher salt
1½ teaspoon Fresh thyme
¼ cup Quick-cooking polenta
1 ounce Pecorino-Romano cheese; grated on small
\N \N Holes of a box grater to yield 1/2 cup
1 tablespoon Unsalted butter
1 \N Recipe Golden Mushroom Caps; (see recipe)

Heat the oven to broil with the rack in the upper position. Meanwhile, place ½ cup of the milk, ½ cup of water, the salt, and ½ teaspoon of the thyme in a medium saucepan. Bring to a boil. Slowly pour in the polenta, whisking constantly. Cook, stirring, about 2 minutes, until the polenta thickens. Stir in all but 2 tablespoons of the cheese, the remaining milk, and the butter. Using a small spoon, quickly spoon the polenta into the mushroom caps.

Garnish each cap with the remaining cheese. Place the caps on a baking sheet. Broil until the cheese is golden, about 1 minute. Garnish with the remaining thyme. Serve hot.

Makes 2 dozen.

Comments: Pecorino-Romano is an aged Italian sheep's-milk cheese with a sharp, intense flavor. It is worth searching out this cheese, but if you can't locate it, you can use Parmesan cheese.

Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Nancy Berry - nlberry@..." Copyright: "1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8" Per serving: 19 Calories (kcal); 1g Total Fat; (34% calories from fat); trace Protein; 3g Carbohydrate; 2mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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