Name: Shitake Stew with Crisp Polenta
Ingredients: 1 c Cornmeal; 1/2 c Water, cold; 2 c Water, boiling; 1 c Parmesan cheese, grated; Salt and pepper, to taste; Red pepper flakes, to taste; Flour, for dusting board; Olive oil, for frying; 2 tb Olive oil; 1 Shallot, minced; 8 lg Shiitake mushrooms, stems removed, thinly sliced; 4 Sun-dried tomatoes, drained and diced; 1/4 c Brandy; 1 ts Worcestershire sauce; 1 ts Thyme; 1 ds Nutmeg; Salt and pepper, to taste; 1 c Heavy cream; 2 c Spinach, raw and chopped

He spared not his own Son, but delivered him up for us all; how shall He not with him freely give us all things' (Romans 8:32)? How is it imaginable that God should withhold, after this, spirituals or temporals, from His people? How shall He not call them effectually, justify them freely, sanctify them thoroughly, and glorify them eternally? How shall He not clothe them, feed them, protect and deliver them? Surely if He would not spare this own Son one stroke, one tear, one groan, one sigh, one circumstance of misery, it can never be imagined that ever He should, after this, deny or withhold from His people, for whose sakes all this was suffered, any mercies, any comforts, any privilege, spiritual or temporal, which is good for them.

John Flavel

CATEGORY	CUISINE	TAG	YIELD
Dairy		Main dish, Posted	5	Servings

INGREDIENTS

1	c	Cornmeal
1/2	c	Water, cold
2	c	Water, boiling
1	c	Parmesan cheese, grated
		Salt and pepper, to taste
		Red pepper flakes, to taste
		Flour, for dusting board
		Olive oil, for frying
2	tb	Olive oil
1		Shallot, minced
8	lg	Shiitake mushrooms, stems removed, thinly sliced
4		Sun-dried tomatoes, drained and diced
1/4	c	Brandy
1	ts	Worcestershire sauce
1	ts	Thyme
1	ds	Nutmeg
		Salt and pepper, to taste
1	c	Heavy cream
2	c	Spinach, raw and chopped

INSTRUCTIONS

POLENTA
MUSHROOM STEW
For the Polenta: In a large mixing bowl, stir together the cornmeal and
cold water to make a smooth paste. Add to boiling water and stir vigorously
with a wooden spoon. The polenta will thicken and form a ball. Add the
cheese, salt, and black pepper and beat by hand for 1 minutes until elastic
and smooth. Place the polenta in a loaf pan lined with plastic wrap, cover,
and chill for at least 4 hours or overnight.
Remove the polenta from the loaf pan by inverting it onto a cutting board.
Slice it into 1/4 inch thick squares or triangles. Roll the top edge (and
sides, if you like it hot!) of each polenta slice in red pepper flakes,
then dust the entire surface with flour. Heat the olive oil in a saute pan
over moderate heat, and brown and crisp the polenta slices on each side.
Transfer to a serving platter or individual soup plates.
For the Stew: To make the stew, heat the oil in a saucepan over moderate
heat and add the shallot, stirring while sauteing until lightly browned.
Add the mushrooms and sun-dried tomatoes, sauteing until the mushrooms have
absorbed the oil and the pan is dry. Remove pan from stovetop, and add the
brandy. Lower heat and return pan to the stovetop, being wary of flames.
Cook on low for 1 minutes, then add the Worcestershire sauce, thyme,
nutmeg, salt, pepper, and cream. Bring to a simmer and reduce heat. Simmer
for 20 minutes, or until the cream has reduced by half. Add the spinach
just before serving and stir until just wilted. Serve stew over the
polenta.
NOTES : Jennifer Trainer Thompson, the author of this fine cookbook says,
"In the small town where I live, chef Scott Avery at Savories Restaurant
serves this rich shitake stew, which is satisfying on a winter night by the
restaurant's roaring fire." She also says that this will serve six as an
appetizer.
Posted to Recipe Archive - 12 Jan 97
Recipe by: Jump Up & Kiss Me/[email protected]
submitted by: [email protected]
Date: Sun, 12 Jan 97 1:55:24 EST

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”