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Cheese Polenta with Wild Mushrooms

Source: Burt Wolf's Menu Cookbook
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
For Polenta:
4 cups water
1 cup instant polenta
1 teaspoon salt
1/2 cup grated Parmigiano-Reggiano cheese
For Mushrooms:
3/4 pound button mushrooms
3/4 pound cremini mushrooms, or other wild mushrooms
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup minced red onion
2 cloves garlic, minced
1/3 cup dry marsala wine
1/3 cup beef or chicken broth
1/2 teaspoon minced fresh sage, or 1/8 teaspoon dried
1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried
2 tablespoons minced fresh parsley
Parmigiano-Reggiano for dusting (optional)
DIRECTIONS
TO PREPARE POLENTA: In a medium saucepan, bring the water to a boil. Slowly whisk in the polenta and add the salt, reduce the heat to low, and cover. Cook the polenta for 15 minutes, stirring occasionally. Add the grated cheese and stir to combine thoroughly. Hold in a warm place until ready to serve.

Or, if you want to grill or fry the polenta, pour the polenta into a loaf pan, cover with plastic wrap, and let cool to room temperature. Let the polenta set in the refrigerator for 1 or 2 hours before slicing. Then grill or fry the polenta and serve with the mushrooms.


TO PREPARE MUSHROOMS: Clean and quarter the mushrooms. Heat the oil in a large skillet, add the mushrooms and sauté until golden brown, 4 or 5 minutes. Season with the salt and pepper. Add the onion and garlic and cook for 1 minute. Add the Marsala, broth, and herbs. Cook over high heat for 3 or 4 minutes, to thicken slightly.


TO SERVE: Spoon the warm polenta onto a rimmed plate and ladle the mushroom mix on top. Dust with the cheese, if desired.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mushroom Main Dishes
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 373
Fat. Total: 15g
Fiber: 5g
Carbohydrates, Total: 43g
Sodium: 1488mg
% Cal. from Fat: 36%
Cholesterol: 13mg
Protein: 15g
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