Funghi Trifolati Con Polenta

It can be easy for some counselors to treat the Bible like Tylenol, but Scripture was never intended to be prescribed for mechanical ingestion every six hours to make people feel better… Counselors who prescribe Scripture are in danger of approaching their counselees in a routine, uninterested, and dispassionate way. They instruct counselees to memorize this verse and to write out that verse, but they don’t use the powerful Word as a dynamic means to encounter the living Christ. They rarely delve into the depth of biblical passages, the character of God, the beautiful implications of the gospel, or the nature of the sinful heart that fuels idolatry and deception. It is spiritual malpractice.

Dan Wickert

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Femina, Femina4, Vegetable m	4	Servings

INGREDIENTS

750		Water
1/2	t	Salt, 2 g.
500		Milk
350	g	Maize flour
100	g	Butter
1		Onion, 50 g.
8		Cloves garlic, chopped fine
		16
		g.
100	g	Button mushrooms
100	g	Oyster mushrooms
50	g	Porcini mushrooms
60	g	Flour
300		Double cream
		Salt to taste
1/2	t	Pepper powder, 2 g.

INSTRUCTIONS

To prepare the mushroom sauce: Heat butter and saute the onion and
garlic. Add the mushrooms, cut into small pieces. Sprinkle flour and
cook. Add the cream, season and cook on low heat till sauce
consistency.  To prepare the polenta: BOIL water with salt and milk.
Whisk in the  coarsely ground maize flour, keep stirring till all the
lumps are  broken. Cook on a hot plate or low heat for 40 minutes,
stirring  occasionally. Grease a tray and pour onto it and cool. Cut
the  polenta into desired shape and size. Shallow fry in butter till
the  outside is crisp and golden in colour. Serve hot with the mushroom
sauce.  Converted by MC_Buster.  NOTES : (Mixed Mushrooms Served With
Shallow Fried Maize Flour Cake)  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: He’s holding your atoms together”