Ingredients: |
Ingredients: 2 cups water or chicken broth
2 Tb butter
½ cup quick cooking polenta
1/4 cup grated pecorino or parm
12 oz mixed shrooms (baby bella, shitake) stemmed and sliced thin
1 Tb olive oil, plus some for frying
Chipotle Cream Sauce:
1 ½ chipotle peppers in adobo sauce with 1 ½ tsp of sauce (or to your taste)
1 cup heavy cream
1 tsp tamari or soy sauce
salt to taste
Basil leaves for garnish
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Directions: |
Directions:1) Bring water , 1 Tb of butter and ½ tsp salt to a boil. Gradually whisk in the polenta and cook for 3 to 4 minutes, until it thickens. Turn off the heat and stir in the cheese and additional butter if desired. Pour into a 9 X 9 inch baking pan, cover and let cool for about 15 minutes. When the polenta has cooled cut into 6 rectangular pieces. (Or whatever shape floats your boat)
2) Cook the shrooms. Heat a large saute pan over medium heat. Melt the remaining Tb of butter with a tsp of oil. Add the shrooms and salt to taste and cook for 3 to 4 minutes until wilted. Add additional salt to taste, turn off heat and set aside.
3) To make the sauce, put the chipotles, 1 ½ tsp adobo sauce and cream in a small sauce pan over medium low heat. Simmer until the sauce has been reduced by half, about 15 minutes. Remove from the heat and transfer to blender. Add the tamari, stir and season with salt. Set aside.
4) Fry the polenta in two batches. Heat a large saute pan over medium high heat, and add just enough oil to barely coat the bottom of the pan. Add the polenta and cook for 2 to 3 minutes on each side, until lightly browned.
5) Divide the polenta among plates, and top each piece with shroom. Drizzle with chipotle cream and garnish with basil.
Serves 4 to 6 as an appetizer. |
This recipe for Fried Polenta, shrooms, and Chipotle Cream Sauce is from