BROILED POLENTA WITH MUSHROOMS AND CHEESE
I love mushrooms and was really drawn to this recipe. I haven't tried it yet. It comes from the cookbook Moosewood Restaurant Cooks at Home, and I am posting it for the Zaar World Tour.
Provided by MsBindy
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
- In a saucepan, bring the 3 cups water and salt to a rapid boil.
- Add the cornmeal in a thin, steady stream, whisking to prevent lumps.
- Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
- While the polenta cooks, strain the porcini mushrooms and rinse them.
- Heat the oil in a skillet and saute the 1 1/2 cups mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
- Stir in the wine and add salt.
- Simmer gently for another minute or two.
- Preheat the broiler.
- Spread the polenta in and oiled pie plate or casserole dish.
- Sprinkle the mozzarella on the polenta.
- Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone.
- Add pepper to taste.
- Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.
Nutrition Facts : Calories 186.1, Fat 10.5, SaturatedFat 4, Cholesterol 17.3, Sodium 371.1, Carbohydrate 16.8, Fiber 1.7, Sugar 0.7, Protein 6.7
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