| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
24 |
servings |
INGREDIENTS
| 1/2 |
c |
Milk; plus |
| 3 |
tb |
Milk |
| 1/4 |
ts |
Kosher salt |
| 1 1/2 |
ts |
Fresh thyme |
| 1/4 |
c |
Quick-cooking polenta |
| 1 |
oz |
Pecorino-Romano cheese; grated on small |
|
|
Holes of a box grater to yield 1/2 cup |
| 1 |
tb |
Unsalted butter |
| 1 |
|
Recipe Golden Mushroom Caps; (see recipe) |
INSTRUCTIONS
Heat the oven to broil with the rack in the upper position. Meanwhile,
place 1/2 cup of the milk, 1/2 cup of water, the salt, and 1/2 teaspoon of
the thyme in a medium saucepan. Bring to a boil. Slowly pour in the
polenta, whisking constantly. Cook, stirring, about 2 minutes, until the
polenta thickens. Stir in all but 2 tablespoons of the cheese, the
remaining milk, and the butter.
Using a small spoon, quickly spoon the polenta into the mushroom caps.
Garnish each cap with the remaining cheese. Place the caps on a baking
sheet. Broil until the cheese is golden, about 1 minute. Garnish with the
remaining thyme. Serve hot.
Makes 2 dozen.
Comments: Pecorino-Romano is an aged Italian sheep's-milk cheese with a
sharp, intense flavor. It is worth searching out this cheese, but if you
can't locate it, you can use Parmesan cheese.
Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart"
S(Formatted for MC5): "by Nancy Berry - nlberry@prodigy.net" Copyright:
"1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8"
Per serving: 19 Calories (kcal); 1g Total Fat; (34% calories from fat);
trace Protein; 3g Carbohydrate; 2mg Cholesterol; 23mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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