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Wild Mushroom Polenta Recipe

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This recipe for Wild Mushroom Polenta, by , is from The Big Beautiful Blended and Extended Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Goodman
Added: Sunday, January 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Water 4 cups
Chicken stock 3 cups
Italian Yellow Cornmeal 1 2/3cups
Small Diced Onion 1 /4 cup
Olive oil 3tbls.
Domestic White Mushrooms (sliced) 1/3 cup
Peeled and Sliced Portabella Mushroom 1/3 cup
Grated Parmesan Cheese! 1/4 cup
Unsalted butter 1/4 stick
Salt and Pepper To Taste

Directions:
Directions:
1- Warm a medium size sauce pot and add 3tbls olive oil
2- When oil is hot (will start to smoke) adds onions and let cook two minutes, Then add all sliced mushrooms season with salt and pepper and let cook two Minutes.
3-Add all liquids (water and chicken stock), and let come to a rapid boil.
4- in a thin stream add cornmeal to rapidly boiling liquid, all the while using a wire whisk.
5- when all cornmeal has been incorporated begins to stir with a wooden spoon, continue to stir until polenta pulls from the sides of the pot.
6- Continue to stir while adding butter and parmesan cheese and take off the heat, either serve or poor onto a platter too cool and be cut later.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 Mins

 

 

 

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