| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Stern1 |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Milk or water or combination |
|
|
2 L |
| 1 |
T |
Salt 15 mL |
| 1 |
t |
Freshly ground black pepper |
|
|
1 mL |
| 2 |
c |
Instant cornmeal for polenta |
|
|
500 mL |
| 2 |
T |
Unsalted butter – OR – white |
|
|
truffle oil |
|
|
25 mL |
| 1/4 |
c |
Olive oil 50 mL |
| 3 |
|
Cloves garlic, finely |
|
|
chopped 3 |
| 1 |
lb |
Portobello mushrooms, sliced |
|
|
500 g |
|
|
Salt and pepper |
|
|
Herbs to garnish |
INSTRUCTIONS
Place milk and/or water in a large deep saucepan. Bring to a boil. Add
salt and pepper. Whisk cornmeal in slowly. Cook about 5 minutes. Stir
in butter or truffle oil. Pour polenta into 2 oiled 8" or 9" cake
pans. Allow to cool and refrigerate until ready to use. This can be
made ahead and heated just before serving. Brush polenta with olive
oil and reheat in pan or remove from pan, cut into wedges, and grill
on the barbecue or in a non-stick grill pan until browned. Meanwhile,
in a large, deep skillet heat olive oil with garlic. Add mushrooms and
cook until wilted and any juices have evaporated. Add salt and pepper.
To serve, arrange polenta in a serving dish. Top with mushrooms.
Garnish with herbs. Converted by MC_Buster. NOTES : Makes 6 to 8
servings Converted by MM_Buster v2.0l.
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