Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Polenta With Wild Mushrooms
- add review
- #96767
This dish is hearty and filling, yet light and healthy. The polenta is cooked in a flavorful broth, then topped with sauteed mushrooms and onions. Serve this dish as a main course or as a side dish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 1/2 cups chicken stock or water
1 cup coarse corn meal
2 tablespoons butter
1/2 cup grated Parmesan cheese
salt and pepper
2 tablespoons olive oil
1/2 pound shiitake mushrooms, sliced
1/4 pound white mushrooms, trimmed and sliced
1/2 onion, sliced thin
salt and pepper
directions
In a saucepan over medium-high heat. Bring the stock or water to a boil. Stir in the cornmeal. Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes or until thickened and smooth. Stir in the butter, Parmesan, and salt and pepper as desired. For firm polenta, pour the mixture into a greased baking dish and let cool just until firm.
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion and cook, stirring frequently, until browned. Sprinkle lightly with salt and pepper. Remove the pan from the heat.
Spoon (or slice, depending on how firm it is) the polenta onto plates. Top with the mushroom mixture and serve hot.
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
June 21, 2009
This was a wonderful dish! The directions lacked information as to what to do with the cooked mushrooms. We looked up similar recipes and decided that since the mushrooms were cooked early on, they should be added to the polenta mixture. We reserved some for garnish, however. Flavor was delicious and this would accompany a wide variety of entrees. If you can't find shiitake mushrooms, portabello would substitute ok.