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1995-09-28
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From: George McTyre <MCTYREG@baylor.edu>
Newsgroups: rec.food.recipes
Subject: Polenta w/garlic-tomato-mushroom sauce
Date: 11 Aug 1994 20:04:25 -0400
Organization: Express Access Online Communications, Greenbelt, MD USA
Message-ID: <01HFJP6IZNRM99JEHA@baylor.edu>
Grilled Polenta with garlic, tomato, and mushroom sauce
1/2 box Ferrara instant polenta
water
olive oil
3 garlic cloves, minced
2/3 cup onion, choppes
1/2 lb. mushrooms, sliced
4-5 roma tomatoes, peeled, seeded, and chopped
red pepper flakes, to taste
fresh oregano, to taste
1/2 cup white wine
parmesan cheese curls
Make basic polenta according to the package directions and
pour into a greased pan to set up. Judge the size of the
pan in regard to the desired thickness of the polenta. Set
aside.
Place 2-3 T. good olive oil in a heated skillet.
Add garlic and cook for 1 minute.
Add onions and cook till translucent then add mushrooms and
tomatoes. Stir well and cook 3-4 minutes.
Add seasonings and white wine. Stir gently and simmer until
the liquid is reduced by half or more
Meanwhile, heat up a griddle or skillet. Add 1-2 T. olive
oil and fry the polenta pieces until golden brown on each
side.
To serve:
Arrange polenta on plate. (I cut it triangles and placed
them down the middle of the plate, overlapping)
Spoon sauce over the top.
Sprinkle with Parmesan curls (Slice along edge of Parmesan
using a vegetable peeler.)