Double-boiler polenta with wild mushrooms and rosemary+

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Recipe by: beintse

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double-boilerpolentawithwildmushroomsandrosemary

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Recipe Double-boiler polenta 2 ts Fresh Rosemary, minced
2 tb Unsalted butter 1 lb Fresh wild mushrooms
2 tb Olive oil -(crimini, shitake or
1 sm Onion, chopped -oyster),cleaned and sliced
2 Garlic cloves, minced 1/3 c Chicken or vegetable stock

--------------------------GARNISH-------------------------------
Grated Parmesan for topping

1. Prepare double-Boiler Polenta.

2. Meanwhile, heat butter and oil in a large skillet. Add onion, saute
until softened, about 5 minutes. Stir in garlic and rosemary; saute
till fragrant, about 1 minute longer.

3. Add wild mushrooms; saute, stirring occasionally, until juices
release, about 6 minutes. Add stock, and salt and pepper to taste;
simmer briskly until sauce thickens, about 5 to 10 minutes, depending
on moisture content of the mushrooms you are using. Adjust seasonings.

4. divide Polenta among 4 bowls; top each with portion of mushroom and
sauce. Garnish with Parmesan cheese, and serve immediately.

Jan/Feb 95 issue of Cook's magazine. Typos by Mary Riemerman
Submitted By MARY RIEMERMAN On 03-22-95