Double-boiler polenta with wild mushrooms and rosemary+

4 servings

Ingredients

Quantity Ingredient
1 Recipe Double-boiler polenta
2 tablespoons Unsalted butter
2 tablespoons Olive oil
1 small Onion, chopped
2 Garlic cloves, minced
Grated Parmesan for topping
2 teaspoons Fresh Rosemary, minced
1 pounds Fresh wild mushrooms (crimini, shitake or oyster),cleaned and sliced
⅓ cup Chicken or vegetable stock

Directions

GARNISH

1. Prepare double-Boiler Polenta.

2. Meanwhile, heat butter and oil in a large skillet. Add onion, saute until softened, about 5 minutes. Stir in garlic and rosemary; saute till fragrant, about 1 minute longer.

3. Add wild mushrooms; saute, stirring occasionally, until juices release, about 6 minutes. Add stock, and salt and pepper to taste; simmer briskly until sauce thickens, about 5 to 10 minutes, depending on moisture content of the mushrooms you are using. Adjust seasonings.

4. divide Polenta among 4 bowls; top each with portion of mushroom and sauce. Garnish with Parmesan cheese, and serve immediately.

Jan/Feb 95 issue of Cook's magazine. Typos by Mary Riemerman Submitted By MARY RIEMERMAN On 03-22-95

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