BAKED POLENTA AND MUSHROOM TIMBALES

Baked Polenta And Mushroom Timbales image

Provided by Florence Fabricant

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

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