Roasted crimini with polenta and rosemary

Yield: 8 servings

Measure Ingredient
1 cup Quick-cooking polenta or cornmeal
1 tablespoon Chopped rosemary leaves
1½ pounds Crimini mushrooms; brushed clean,
Halved -; (you can substitute regular
Domestic mushrooms here)
4 tablespoons Extra-virgin olive oil
½ medium Red onion; finely sliced
4 Garlic cloves; thinly sliced
8 Fresh sage leaves; finely chopped
6 ounces Dry red wine
Salt; to taste
Freshly-ground black pepper; to taste

Bring 2½ cups water to boil and add polenta in a thin stream, stirring constantly. When polenta is all in, lower heat to simmer and cook until very thick, or the consistency of thick oatmeal. Pour polenta into clean brownie pan (8-inch by 12-inch) and smooth over top with back of spoon to form even thickness. Allow to cool and then cut out round shapes with a 3-inch diameter wine glass. Preheat broiler. In a large 12-inch to 14-inch saute pan, place mushrooms and olive oil under broiler. Brown lightly, shaking occasionally for 2 minutes. Remove from broiler and add onions, garlic and sage and saute on top of stove at high heat until browned all over. Add wine and reduce to 2 tablespoons and set aside. On a broiler pan, place polenta and cook until crusty and evenly browned and hot (about 2 to 3 minutes). Place one round in center of each plate and divide warm mushroom mixture over each. Serve immediately. This recipe yields 8 appetizer servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5626 broadcast 01-23-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-08-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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