| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1/2 | lb | Shiitake mushrooms, sliced |
| 1/4 | lb | White mushrooms, trimmed |
| and sliced | ||
| Salt & pepper | ||
| 4 1/2 | c | Chicken stock or water |
| 1 | c | Coarse corn meal |
| 2 | T | Butter |
| 1/2 | c | Grated parmesan |
INSTRUCTIONS
Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm. In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt & pepper. Serve hot as a side or main dish. Recipe By : TVFN How to Boil Water Posted to MC-Recipe Digest V1 #225 Date: Thu, 26 Sep 1996 17:32:42 -0500 From: "Jon and Angele Freeman" <jfreeman@netusa1.net> NOTES : Show #BW8305
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Nutrition (calculated from recipe ingredients)
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Calories: 1851
Calories From Fat: 634
Total Fat: 72.3g
Cholesterol: 109.6mg
Sodium: 1487.9mg
Potassium: 3898.8mg
Carbohydrates: 281.2g
Fiber: 37.7g
Sugar: 8.1g
Protein: 54.7g