It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Polenta With Wild Mushrooms
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- #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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.