"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Mushroom & Polenta Casserole Recipe

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This recipe for Mushroom & Polenta Casserole, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Beckley - Administrator's Office
Added: Thursday, March 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c stock (chicken or vegetable)
1 c cornmeal, yellow
1 tsp salt
2 tsp red chili powder
2 tbsp Monterey Jack cheese, grated
2 tbsp butter
2 tbsp olive oil
1/2 lb exotic mushrooms
1/4 c Madeira

Directions:
Directions:
In a medium saucepan, bring stock to a boil. Stir in the cornmeal and 1 tsp salt. Lower the heat and cook for about 10 minutes, stirring constantly, until stiff. Add the chili powder, cheese and butter and mix well. Pour into an oiled 8X8 baking pan or casserole dish place in oven until mushrooms are prepared. Wipe the mushrooms and slice thinly. Place 2 tbsp of oil in sauté pan and sauté the mushrooms for 2 minutes Add the Madeira and salt and pepper to taste. Cook 2 more minutes. Pour mushrooms over polenta and serve while hot.

 

 

 

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