BAKED POLENTA AND MUSHROOM TIMBALES

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Baked Polenta And Mushroom Timbales image

Provided by Florence Fabricant

Categories     project, appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
4 ounces shiitake mushrooms, finely chopped
1 cup milk
1/2 cup heavy cream
1/2 cup yellow cornmeal
Salt and freshly ground black pepper
Pinch sugar
2 tablespoons minced sun-dried tomatoes
1 tablespoon chopped fresh chives
2 tablespoons melted unsalted butter
6 eggs, well beaten

Steps:

  • Butter six half-cup ovenproof ramekins. Preheat oven to 350.
  • Heat the oil in a heavy skillet, add the mushrooms and saute over high heat until they are lightly browned. Set aside.
  • Bring the milk and cream to a boil in a heavy saucepan. Remove it from the heat and add the cornmeal in a very thin stream, stirring constantly. Taking handfuls of the cornmeal and allowing it to stream into the pan from a slightly open fist is the best way. When all the cornmeal has been added, stir until the mixture is thickened and very smooth.
  • Season to taste with salt and pepper. Stir in the sugar, sundried tomatoes, sauteed mushrooms, chives and melted butter. Stir in the beaten eggs.
  • Pour the mixture into the molds and set the molds in a pan with enough boiling water to come halfway up the sides of the molds. Bake for 30 minutes.
  • Unmold the timbales and serve them warm as a first course or to accompany roasted meats.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 9 grams, Sodium 336 milligrams, Sugar 4 grams, TransFat 0 grams

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