RisaG 08-13-99 6:44
Basil Polenta with Shiitake Mushroom Sauce
* Exported from MasterCook *
Recipe By : Risa Golding
Serving Size : 3 Preparation Time :0:00
Categories : Corn Mushrooms
Amount Measure Ingredient, Preparation Method
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3/4 cup yellow cornmeal
3/4 cup water or broth, plus 2 cups water or broth
1/8 cup fresh basil, chopped
1/8 cup fresh oregano, chopped
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1 tbsp. olive oil
1 tbsp. Romano cheese, freshly grated
1 tbsp. Johnny's Garlic Spread and Seasoning, or flavored Parmesan
6 sprigs fresh basil, for garnish
Shittake Mushroom Sauce:
1 tbsp. olive oil
1 tbsp. unsalted butter
1/4 cup onions, chopped
3 cloves garlic, minced
12 oz. shiitake mushrooms (remove stems), cleaned & sliced
1 tbsp. fresh basil, chopped
In microwaveable 2 qt. souffle dish, mix together cornmeal with 3/4 cup water.
Whisk together to remove lumps.
Pour in 2 cups water, garlic, basil, oregano, and salt and pepper.
Microwave on HIGH, uncovered, for 3 minutes.
Take out and mix well.
Microwave on HIGH for another 3-5 minutes.
Remove from oven and mix in olive oil, Romano cheese and Johnny's Garlic Spread.
Spread out in casserole dish.
Set aside to cool.
To make sauce (on stovetop):
Heat oil and butter over medium-high heat in heavy pan.
Add onions and garlic and saute for 1 minute, stirring constantly.
Add shiitake and chopped basil and toss well with butter mixture.
Make sure to coat shiitake well with butter mixture and mix for 3 minutes.
To serve: With round biscuit cutter, cut out circles of cooled polenta.
Heat them in a grill pan (if you want grill marks) or in a hot pan until golden on one side.
Put 1-2 circles on each plate and spoon some of sauce over each.
Sprinkle basil over top and serve.
Makes 6 appetizer servings or 3 dinner servings.