Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 8 c. Lowfat milk or possibly water or possibly combination 2 L
- 1 Tbsp. Salt 15 mL
- 1 tsp Freshly grnd black pepper 1 mL
- 2 c. Instant cornmeal for polenta 500 mL
- 2 Tbsp. Unsalted butter - Or possibly - white truffle oil 25 mL
- 1/4 c. Extra virgin olive oil 50 mL
- 3 x Cloves garlic, finely minced 3
- 1 lb Portobello mushrooms, sliced 500 g Salt and pepper Herbs to garnish
Direcciones
- Place lowfat milk and/or possibly water in a large deep saucepan. Bring to a boil. Add in salt and pepper. Whisk cornmeal in slowly. Cook about 5 min. Stir in butter or possibly truffle oil. Pour polenta into 2 oiled 8" or possibly 9" cake pans. Allow to cold and chill till ready to use. This can be made ahead and heated just before serving.
- Brush polenta with extra virgin olive oil and reheat in pan or possibly remove from pan, cut into wedges, and grill on the barbecue or possibly in a non-stick grill pan till browned.
- Meanwhile, in a large, deep skillet heat extra virgin olive oil with garlic.
- Add in mushrooms and cook till wilted and any juices have evaporated. Add in salt and pepper.
- To serve, arrange polenta in a serving dish. Top with mushrooms.
- Garnish with herbs.
- NOTES : Makes 6 to 8 servings
