Search for anything:

Mushroom Polenta Stacks

vegetables, cheese, italian

4 teaspoons butter
1 onion; sliced
2 cloves garlic; minced
6 cups thinly sliced mushrooms; about 12 ounces
1 teaspoon dried thyme
pinch (each) salt and pepper
1 tablespoon all-purpose flour
1/4 cup white wine or vegetable stock
1/4 cup water
1 pkg (2 ib) polenta
1 tablespoon olive oil
1 cup shredded Italian cheese; mozzarella, Asiago or
- - -; friulano
----Salad----
2 tablespoons olive oil
2 teaspoons balsamic vinegar
pinch (each) salt and pepper
5 cups torn mixed salad greens

Use button mushrooms, portobello, shiitake, oyster or combination. In nonstick skillet, melt butter over medium heat; cook onion and garlic, stirring occasionally, for 3 minutes. Add mushrooms, thyme, salt and pepper; cook for 8 minutes or until tender and liquid is evaporated. Sprinkle with flour; cook, stirring, for 1 minute. Add wine and water; cook for 3 minutes or until thickened. Meanwhile, cut polenta into scant 1/4-inch thick slices; brush both sides with oil. Bake on baking sheet in 400°F oven for 10 minutes. Spoon half of the mushroom mixture onto half of the polenta slices. Top with half of the cheese. Top with remaining polenta slices, then remaining mushroom mixture. Sprinkle with remaining cheese. Broil for 1 to 2 minutes or until cheese is bubbly and golden. SALAD: Meanwhile, in large bowl, whisk together oil, vinegar, salt and pepper. Add salad greens; toss to coat. Divide among plates; top each with 2 polenta stacks.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU