Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Leo J. Baduria
Wild mushroom polentaIngredients (use vegan versions): 1/2 cup Portobello mushrooms, chopped coarsely
1/2 cup Oyster mushrooms, chopped coarsely
1/2 cup Shiitake mushrooms, chopped coarsely
1/4 cup dried Porcini mushrooms
1 cup medium ground yellow corn meal
4 cups vegetable stock, warmed up
1 clove garlic, minced
1 shallot, chopped finely
2 tablespoon olive oil
Sprig of parseley and thyme, chopped finely.
Salt & Pepper
Directions:Soaked dried porcini in 1/2 cup hot water for 5 mins. Saute shallot and garlic in large med. deep pan with olive oil over medium heat. Grind peppercorn over the pan. Add mushrooms and toss in parseley and thyme. Cook mushrooms until liquid has evaporated. Add salt. Add 2 cups of stock to the pan, then pour corn meal slowly while stirring. Once corn meal is evenly mixed, continue stirring for 10 minutes. Add more stock if necessary. Salt and pepper to taste. Remove from the heat and transfer mixture into a shallow cake pan. Bake in 375F pre-heated oven for 5 minutes until the surface feels crusty. Remove and serve in small squares. Note: Polenta can be refrigerated up to 5 days. Best served with salad. Bon appetit!!
Serves: 6
Preparation time: 30 min.
Yummy! I made this and topped it with sauteed eggplant and zucs in tomato sauce. Yeah! it was great.
Archived comment by: cindy
Honestly, could there be a more perfect pair than wild mushrooms and polenta? If you're cooking with homemade vegetable stock, add a little thyme, olive oil... I'm in heaven.
Archived comment by: sharway
