Polenta Mushroom Surprise

[Guest guest]

Polenta Mushroom Surprise

 

8 slices ready to serve polenta

1/4 cup olive oil

1 pound fresh mushroom mixture including small Shiitakes, criminis, oysters and

whites

1 cup dry white wine

1 tablespoon chopped fresh rosemary

1/2 teaspoon salt

1/2 teaspoon ground black pepper

 

Preheat grill or broiler until hot. Lightly brush olive oil on both sides of

polenta slices. Place on a grill rack or broiler pan; grill or broil until

golden, about 4 minutes, turning once; remove and keep warm. Trim mushroom stems

and slice mushrooms, if necessary. In a medium skillet, over medium heat, heat

remaining oil. Add mushrooms; cook and stir until lightly browned, about 2

minutes. Add wine and rosemary; simmer until reduced by half, about 3 minutes.

Stir in salt and pepper. Place 2 polenta slices on each

plate; top with mushroom mixture, dividing evenly. Serve immediately. Serves 4.

 

 

 

 

 

[Guest guest]

Ahhhh......two of my favorite foods....cornmeal and mushrooms. I would

probably substitute vegetable broth for the wine as I don't care for the taste

of wine in food.

Otherwise.....a big double YUM!!

Nancy C.

East Texas

 

 

 

Polenta Mushroom Surprise

[Guest guest]

Thats exactly what I did Nancy, vegetable broth works better. I have tried it

both ways. and it is YUM lol

Mick

 

> Ahhhh......two of my favorite foods....cornmeal and mushrooms. I would

probably substitute vegetable broth for the wine as I don't care for the taste

of wine in food.

> Otherwise.....a big double YUM!!

> Nancy C.

 

>

[Guest guest]

Sounds so good!!

Nancy

 

 

 

Thats exactly what I did Nancy, vegetable broth works better. I have tried it

both ways. and it is YUM lol

Mick

 

> Ahhhh......two of my favorite foods....cornmeal and mushrooms. I would

probably substitute vegetable broth for the wine as I don't care for the taste

of wine in food.

> Otherwise.....a big double YUM!!

> Nancy C.

 

>