Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Water
5 tb Olive oil
1/4 c Butter
3/4 c Cornmeal
1 c Parmesan cheese -- freshly
Grated
4 oz Shiitake mushrooms (stems
Discarded) -- thinly sliced
4 oz Oyster mushrooms -- thinly
Sliced
4 oz Button or crimini mushrooms
Thinly sliced
2 Cloves garlic -- minced
1/4 c White wine
1/2 c Beef broth
1/2 c Chicken broth (low salt)

Combine water, 2 tablespoon oil and butter in heavy large saucepan.
Bring to boil, stirring until butter melts. Add cornmeal in steady
stream, stirring constantly. Mix in 1/2 cup Parmesean. Reduce heat to
medium-low; cook until polenta is creamy, stirring often, about 8
minutes. Season with salt and pepper. Pour polenta into 11 x 7- inch
oval baking dish or 8-inch square glass baking dish. Set aside.

Preheat oven to 400 degrees. Heat 3 tablespoons oil in heavy large
skillet over medium-high heat. Add all mushrooms and garlic; saute
until golden, about 5 minutes. Add wine; boil until reduced by half,
about 1 minute. Add both broths; boil until liquid is reduced by
half, about 5 minutes. Season with salt and pepper.

Preheat broiler. Pour mushroom mixture over polenta. Sprinkle with
1/2 cup Parmesean. Bake until cheese melts and polenta is heated
through, about 10 minutes. Serve warm.

Recipe By : Bon Appetit March 1995

From: owner-Mc-Recipe#austin.Sierra.Co

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