Ingredients
-
1/2
-
1/2
-
-
3
-
1/2
-
1
-
-
2
-
1 1/2
-
1
-
-
-
-
-
Directions
Broiled Polenta With Mushrooms and Cheese, I love mushrooms and was really drawn to this recipe. I haven’t tried it yet. It comes from the cookbook Moosewood Restaurant Cooks at Home, and I am posting it for the Zaar World Tour., Oh man! This dish is amazing! I love polenta but had been too scared to make it myself as I thought it would be difficult. I couldn’t be more wrong, it was so easy and this dish is over the top. used chicken broth instead of water and added a bit of parmesan cheese. I also served with crostini for dipping like my favorite restaurant does. I’m already dreaming of leftovers : Thanks for posting this winner!, Oh man! This dish is amazing! I love polenta but had been too scared to make it myself as I thought it would be difficult. I couldn’t be more wrong, it was so easy and this dish is over the top. used chicken broth instead of water and added a bit of parmesan cheese. I also served with crostini for dipping like my favorite restaurant does. I’m already dreaming of leftovers : Thanks for posting this winner!
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Steps
|
1
Done
|
If You Use the Porcini Mushrooms, Pleace Them in a Bowl, Cover With the Boiling Water, and Set Aside For About 10 Minutes. |
|
2
Done
|
in a Saucepan, Bring the 3 Cups Water and Salt to a Rapid Boil. |
|
3
Done
|
Add the Cornmeal in a Thin, Steady Stream, Whisking to Prevent Lumps. |
|
4
Done
|
Lower the Heat to Simmer For About 10 Minutes, Stirring Often to Prevent Sticking Until the Polenta Thickens. |
|
5
Done
|
While the Polenta Cooks, Strain the Porcini Mushrooms and Rinse Them. |
|
6
Done
|
Heat the Oil in a Skillet and Saute the 1 1/2 Cups Mushrooms, Garlic, and Porcini on Medium Heat Until the Oil Is Absorbed, Stirring Occasionally. |
|
7
Done
|
Stir in the Wine and Add Salt. |
|
8
Done
|
Simmer Gently For Another Minute or Two. |
|
9
Done
|
Preheat the Broiler. |
|
10
Done
|
Spread the Polenta in and Oiled Pie Plate or Casserole Dish. |
