Black Olive Polenta With Shiitakes, Garlic And Rosemary

God created mankind in His image and entrusted each of us with a heart. The word “heart” is used over 700 times in Scripture. It refers to our inner man, the core of our being, our mission control center. The heart is the composite of thoughts, desires, emotions and beliefs that guide our daily choices. That is why Solomon urged his son, “Guard your heart above all else, for it is the source of life” (Pr. 4:23). We use our heart to worship something – whether the God of heaven and earth or something else we believe will bring us comfort, joy and satisfaction.

Steve Viars

CATEGORY	CUISINE	TAG	YIELD
	Italian	Italian1	4	Servings

INGREDIENTS

1	c	Quick cooking polenta or
		corn meal
1	c	Tapenade, black olive
		paste
		see * note
1	t	Salt
4	oz	Virgin olive oil
6		Garlic cloves
2	lb	Shiitake mushrooms, hard
		part of stem
		Removed, and cut in half
3	T	Finely-chopped fresh
		rosemary leaves
8	oz	Dry white wine
1/4	c	Finely-chopped fresh parsley
		Salt, to taste
		Freshly-ground black pepper
		to taste
1		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Note: See the "Tapenade (Black Olive Paste)" recipe which is included
in this collection.  Bring 2 1/2 cups water to boil. Add polenta in
thin stream, stirring  constantly. When polenta is all in, lower heat
to simmer. Add  Tapenade and salt and cook 5 to 7 minutes until very
thick, or the  consistency of thick oatmeal.  Pour the polenta out into
a clean but not greased 8- by 12-inch  brownie pan, smoothing over the
top with the back of a spoon to  create even thickness. Set aside to
cool 1/2 hour. When cool, cut  into 8 wedges.  Preheat broiler.  In a
12- to 14-inch sautÃ© pan, heat 4 ounces olive oil over moderate  heat.
Add garlic and sautÃ© until just lightly browned. Add shiitakes  and,
stirring quickly to move the garlic off the pan bottom, sautÃ© 3  to 4
minutes until lightly browned. Add wine and rosemary and reduce  by one
half. The mixture should be loose but not thin like a sauce.  Set aside
off heat.  Place polenta under broiler and cook until hot but not
darkened, or  about 3 minutes per side. Bring shiitake mixture up to a
boil over  moderate heat. As an entree, place two wedges on each of
four plates  and divide shiitakes, spooning over top.  Serve
immediately.  This recipe yields 4 entree or 8 appetizer servings.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -  (Show
# MB-5619)  Per serving: 967 Calories (kcal); 30g Total Fat; (25%
calories from  fat); 22g Protein; 173g Carbohydrate; 0mg Cholesterol;
566mg Sodium  Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0  Fruit; 5  Recipe by: Mario Batali  Converted by MM_Buster
v2.0n.

A Message from our Provider:

“You’re never too old for God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 120 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 998.6mg Potassium: 546.1mg Carbohydrates: 17.6g Fiber: 2.8g Sugar: 5.8g Protein: 3g

2 Peter 1:21 says, “Men moved by the Holy Spirit spoke from God.” The Greek word for “moved” is “phero.” It’s a verb that is translated “bring, carry or bear.” It’s the same word that used twice in Acts 27 –Paul’s famous voyage to Rome – of the ship that was at the mercy of the breeze being caried by the wind. It’s origin of the English name, “Christopher.” Christos (Christ) – Phero (Bearing) – Bearing Christ. So, this tells us that the men who wrote Scripture did not have heightened powers or mystical visions or even an ear for God to dictate His word. Rather, they wrote what they knew to be true using their own words, style, experiences and personalities, but as they wrote, the Holy Spirit (pheuma-the same Greek word used in the Bible for wind) was bearing them along. Therefore, when they wrote they wrote the very Word of God.

Randy Smith