Esta es una exhibición prevé de cómo se va ver la receta de 'Black Olive Polenta With Shiitakes, Garlic And Rosemary' imprimido.

Receta Black Olive Polenta With Shiitakes, Garlic And Rosemary
by Global Cookbook

Black Olive Polenta With Shiitakes, Garlic And Rosemary
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 c. Quick cooking polenta or possibly corn meal
  • 1 c. Tapenade (Black Olive Paste) see * Note
  • 1 tsp Salt
  • 4 ounce Virgin extra virgin olive oil
  • 6 x Garlic cloves
  • 2 lb Shiitake mushrooms hard part of stem removed, and cut in half
  • 3 Tbsp. Finely-minced fresh rosemary leaves
  • 8 ounce Dry white wine
  • 1/4 c. Finely-minced fresh parsley Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Bring 2 1/2 c. water to boil. Add in polenta in thin stream, stirring constantly. When polenta is all in, lower heat to simmer. Add in Tapenade and salt and cook 5 to 7 min till very thick, or possibly the consistency of thick oatmeal.
  2. Pour the polenta out into a clean but not greased 8- by 12-inch brownie pan, smoothing over the top with the back of a spoon to create even thickness. Set aside to cold 1/2 hour. When cold, cut into 8 wedges.
  3. Preheat broiler.
  4. In a 12- to 14-inch saute/fry pan, heat 4 ounces extra virgin olive oil over moderate heat. Add in garlic and saute/fry till just lightly browned. Add in shiitakes and, stirring quickly to move the garlic off the pan bottom, saute/fry 3 to 4 min till lightly browned. Add in wine and rosemary and reduce by one half. The mix should be loose but not thin like a sauce. Set aside off heat.
  5. Place polenta under broiler and cook till warm but not darkened, or possibly about 3 min per side. Bring shiitake mix up to a boil over moderate heat. As an entree, place two wedges on each of four plates and divide shiitakes, spooning over top. Serve immediately.
  6. This recipe yields 4 entree or possibly 8 appetizer servings.