Polenta with wild mushrooms

6 Servings

Ingredients

Quantity Ingredient
2½ cup Water
5 tablespoons Olive oil
¼ cup Butter
¾ cup Cornmeal
1 cup Parmesan cheese -- freshly
Grated
4 ounces Shiitake mushrooms (stems
Discarded) -- thinly sliced
4 ounces Oyster mushrooms -- thinly
Sliced
4 ounces Button or crimini mushrooms
Thinly sliced
2 Cloves garlic -- minced
¼ cup White wine
½ cup Beef broth
½ cup Chicken broth (low salt)

Directions

Combine water, 2 tablespoon oil and butter in heavy large saucepan.

Bring to boil, stirring until butter melts. Add cornmeal in steady stream, stirring constantly. Mix in ½ cup Parmesean. Reduce heat to medium-low; cook until polenta is creamy, stirring often, about 8 minutes. Season with salt and pepper. Pour polenta into 11 x 7- inch oval baking dish or 8-inch square glass baking dish. Set aside.

Preheat oven to 400 degrees. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add all mushrooms and garlic; saute until golden, about 5 minutes. Add wine; boil until reduced by half, about 1 minute. Add both broths; boil until liquid is reduced by half, about 5 minutes. Season with salt and pepper.

Preheat broiler. Pour mushroom mixture over polenta. Sprinkle with ½ cup Parmesean. Bake until cheese melts and polenta is heated through, about 10 minutes. Serve warm.

Recipe By : Bon Appetit March 1995 From: owner-Mc-Recipe@...

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