| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Shiitake mushrooms; sliced |
| 1/4 |
lb |
White mushrooms; trimmed and sliced |
|
|
Salt & pepper |
| 4 1/2 |
c |
Chicken stock or water |
| 1 |
c |
Coarse corn meal |
| 2 |
tb |
Butter |
| 1/2 |
c |
Grated parmesan |
|
|
Salt & pepper |
INSTRUCTIONS
Heat olive oil in large skillet and cook mushrooms over medium heat until
golden brown. Season and keep warm. In a medium saucepan, bring stock or
water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir
occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the
polenta, it should be thick and smooth without a coarse texture. Cook over
low heat until the texture is correct. Stir in butter, cheese and salt &
pepper. Serve hot as a side or main dish.
Recipe By : TVFN How to Boil Water
Posted to MC-Recipe Digest V1 #225
Date: Thu, 26 Sep 1996 17:32:42 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
NOTES : Show #BW8305
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