POLENTA WITH SHIITAKE MUSHROOMS
FOR THE MUSHROOMS:
2 tablespoons olive oil
1/2 pound shiitake mushrooms, sliced
1/4 pound white mushrooms, trimmed and sliced
salt and pepper
FOR THE POLENTA:
4 1/2 cups chicken stock or water
1 cup coarse corn meal
2 tablespoons butter
1/2 cup grated parmesan
TO PREPARE THE MUSHROOMS:
Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.
TO PREPARE THE POLENTA:
In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese, and salt and pepper.
TO SERVE:
Serve top polenta with the mushroom mixture and serve hot as a side or main dish.
Source: TV Food Network, How to Boil Water - Show #BW8305
FOR THE MUSHROOMS:
2 tablespoons olive oil
1/2 pound shiitake mushrooms, sliced
1/4 pound white mushrooms, trimmed and sliced
salt and pepper
FOR THE POLENTA:
4 1/2 cups chicken stock or water
1 cup coarse corn meal
2 tablespoons butter
1/2 cup grated parmesan
TO PREPARE THE MUSHROOMS:
Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.
TO PREPARE THE POLENTA:
In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese, and salt and pepper.
TO SERVE:
Serve top polenta with the mushroom mixture and serve hot as a side or main dish.
Source: TV Food Network, How to Boil Water - Show #BW8305
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