The pre-made polenta makes this an effortless complement to the rosemary and white wine infused mushroom medley. Great as a side dish or appetizer.
8 slices ready to serve polenta
1/4 cup olive oil
1 pound fresh mushroom mixture including small shiitakes, criminis, oysters and whites
1 cup dry white wine
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat grill or broiler until hot.
Lightly brush olive oil on both sides of polenta slices. Place on a grill rack or broiler pan; grill or broil until golden, about 4 minutes, turning once; remove and keep warm.
Trim mushroom stems and slice mushrooms, if necessary.
In a medium skillet, over medium heat, heat remaining oil. Add mushrooms; cook and stir until lightly browned, about 2 minutes.
Add wine and rosemary; simmer until reduced by half, about 3 minutes. Stir in salt and pepper.
Place 2 polenta slices on each plate; top with mushroom mixture, dividing evenly. Serve immediately.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
October 13, 2012
The ready-to-serve polenta makes this so simple, but of course you can make your own from scratch as well. The sauce will reduce quickly so watch it closely so you have some left to spoon over the polenta because the mushrooms will absorb the liquid too. The polenta was sizzling hot but didn't really brown in my oven for some reason. Grilling would give it more visual appeal I think. Fun presentation idea: cut the polenta into shapes.