A: | 2C milk |
1t salt | |
1 3/4C polenta | |
1T parmesan cheese | |
B: | 1/2oz dried mushrooms, or 3oz fresh, exotic varieties |
C: | 2T butter |
1# mushrooms, sliced | |
2c garlic, minced | |
1t thyme | |
D: | 3T butter |
E: | 1T soy sauce |
1T heavy cream | |
1T olive oil | |
Pepper | |
F: | 4T butter |
1. | Bring (A) to boil in pot, reduce heat to low, add (B), stir until starting to absorb and not clumpy, about 3 minutes. Simmer 45 minutes, adding milk if needed to maintain consistency of pudding. |
2. | Place (B) in small bowl and cover with 1/2C boiling water. Steep for 20 minutes, remove mushrooms and chop. Reserve broth. |
3. | Saute (C) along with chopped mushrooms. Once starting to brown, add reserved broth to deglaze. Reduce by 1/2, add (D), once combined well, add (E). |
4. | Add (F) to polenta and stir to combine. Assemble bowls with polenta, followed by mushrooms. |
Servings: 6
$Id: mushroom_polenta,v 1.1 2018/02/25 18:24:09 deaven Exp $
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