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Recipe: Polenta with Mushroom Medley

Main Dishes - Meatless
POLENTA WITH MUSHROOM MEDLEY

8 slices ready to serve polenta (from a 24-ounce refrigerated package)
1/4 cup olive oil
1 pound fresh mushroom mixture including small shitakes, criminis, oysters and whites (about 6 cups)
1 cup dry white wine
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat grill.

Lightly brush olive oil on both sides of polenta slices. Place on a grill rack and grill 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 olive 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.

TO SERVE:
Place 2 polenta slices on each plate; top with mushroom mixture, dividing evenly. Serve immediately.

Makes 4 servings
Source: The Chattanooga Times & Free Press, June 23, 1999
MsgID: 062422
Shared by: Betsy at Recipelink.com
Board: Vegetarian Recipes at Recipelink.com
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