| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Molto04 |
8 |
servings |
INGREDIENTS
| 1 |
c |
Quick-cooking polenta or cornmeal |
| 1 |
tb |
Chopped rosemary leaves |
| 1 1/2 |
lb |
Crimini mushrooms; brushed clean, |
|
|
Halved -; (you can substitute regular |
|
|
Domestic mushrooms here) |
| 4 |
tb |
Extra-virgin olive oil |
| 1/2 |
md |
Red onion; finely sliced |
| 4 |
|
Garlic cloves; thinly sliced |
| 8 |
|
Fresh sage leaves; finely chopped |
| 6 |
oz |
Dry red wine |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Bring 2 1/2 cups water to boil and add polenta in a thin stream, stirring
constantly. When polenta is all in, lower heat to simmer and cook until
very thick, or the consistency of thick oatmeal. Pour polenta into clean
brownie pan (8-inch by 12-inch) and smooth over top with back of spoon to
form even thickness. Allow to cool and then cut out round shapes with a
3-inch diameter wine glass. Preheat broiler. In a large 12-inch to 14-inch
saute pan, place mushrooms and olive oil under broiler. Brown lightly,
shaking occasionally for 2 minutes. Remove from broiler and add onions,
garlic and sage and saute on top of stove at high heat until browned all
over. Add wine and reduce to 2 tablespoons and set aside. On a broiler pan,
place polenta and cook until crusty and evenly browned and hot (about 2 to
3 minutes). Place one round in center of each plate and divide warm
mushroom mixture over each. Serve immediately. This recipe yields 8
appetizer servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5626 broadcast 01-23-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-08-1998
Recipe by: Mario Batali
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