Cookbook

Polenta with Portobellos

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Ingredients

  • 1 cup polenta
  • 4 cups eau, bouillante
  • 2 Tbsp beurre
  • 1/2 cup parmesan
  • 1 petit oignon, hache
  • 2 gousses ail, ecrasees
  • 3 Tbsp huile d'olive
  • 1 1/2 lbs portobellos, en lamelles epaisses
  • poivre
  • 1 Tbsp origan
  • 2 Tbsp persil, hache

Instructions

Fill the bottom of a double boiler with an 1-2" of water and bring to a boil. Add the polenta and the 4 cups boiling water to the bowl and stir until throughly mixed. Cover with a lid and steam the polenta for 30-45'. stirring occasionally. When the polenta is thick, stir in the butter and cheese.

Topping: saute the onion and garlic in the olive oil over high heat until onion is translucent. Add the mushrooms and saute quickly 5-8', turning them to brown on both sides. Lower the heat, add seasoning and mix well. Cook until the mushrooms are just tender, about 5-7' longer.

Pour the polenta onto a large serving platter and top with the mushroom mixture.

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Notes