Polenta with wild mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Water |
| 5 | tablespoons | Olive oil |
| ¼ | cup | Butter |
| ¾ | cup | Cornmeal |
| 1 | cup | Parmesan cheese -- freshly |
| Grated | ||
| 4 | ounces | Shiitake mushrooms (stems |
| Discarded) -- thinly sliced | ||
| 4 | ounces | Oyster mushrooms -- thinly |
| Sliced | ||
| 4 | ounces | Button or crimini mushrooms |
| Thinly sliced | ||
| 2 | Cloves garlic -- minced | |
| ¼ | cup | White wine |
| ½ | cup | Beef broth |
| ½ | cup | Chicken broth (low salt) |
Directions
Combine water, 2 tablespoon oil and butter in heavy large saucepan.
Bring to boil, stirring until butter melts. Add cornmeal in steady stream, stirring constantly. Mix in ½ cup Parmesean. Reduce heat to medium-low; cook until polenta is creamy, stirring often, about 8 minutes. Season with salt and pepper. Pour polenta into 11 x 7- inch oval baking dish or 8-inch square glass baking dish. Set aside.
Preheat oven to 400 degrees. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add all mushrooms and garlic; saute until golden, about 5 minutes. Add wine; boil until reduced by half, about 1 minute. Add both broths; boil until liquid is reduced by half, about 5 minutes. Season with salt and pepper.
Preheat broiler. Pour mushroom mixture over polenta. Sprinkle with ½ cup Parmesean. Bake until cheese melts and polenta is heated through, about 10 minutes. Serve warm.
Recipe By : Bon Appetit March 1995 From: owner-Mc-Recipe@...