| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Box ferrara instant polenta |
|
|
Water |
|
|
Olive oil |
| 3 |
|
Cloves garlic; minced |
| 2/3 |
c |
Onion; choppes |
| 1/2 |
lb |
Mushrooms; sliced (up to) |
| 5 |
|
Roma tomatoes; peeled, seeded, and chopped |
|
|
Red pepper flakes; to taste |
|
|
Fresh oregano; to taste |
| 1/2 |
c |
White wine |
|
|
Parmesan cheese curls |
INSTRUCTIONS
Make basic polenta according to the package directions and pour into a
greased pan to set up. Judge the size of the pan in regard to the desired
thickness of the polenta. Set aside.
Place 2-3 T. good olive oil in a heated skillet. Add garlic and cook for 1
minute. Add onions and cook till translucent then add mushrooms and
tomatoes. Stir well and cook 3-4 minutes. Add seasonings and white wine.
Stir gently and simmer until the liquid is reduced by half or more
Meanwhile, heat up a griddle or skillet. Add 1-2 T. olive oil and fry the
polenta pieces until golden brown on each side.
To serve: Arrange polenta on plate. (I cut it triangles and placed them
down the middle of the plate, overlapping) Spoon sauce over the top.
Sprinkle with Parmesan curls (Slice along edge of Parmesan using a
vegetable peeler.)
MCTYREG@BAYLOR.EDU
(GEORGE MCTYRE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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