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Receta Polenta With Wild Mushroom Sauce
by Global Cookbook

Polenta With Wild Mushroom Sauce
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Ingredientes

  • 1 1/3 c. Yellow cornmeal
  • 1/2 tsp Salt
  • 4 c. Water
  •     Vegetable cooking spray
  • 1 Tbsp. Extra virgin olive oil
  • 2 x Garlic cloves, chopped
  • 2 x Thyme sprigs
  • 1 x Rosemary sprig
  • 6 1/2 c. Thinly sliced shiitake mushroom caps (1 lb. mushrooms)
  • 1 c. Canned crushed tomatoes
  • 1/3 c. Dry white wine
  • 3 Tbsp. Balsamic vinegar
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 2 Tbsp. Minced fresh parsley
  • 3 Tbsp. Fresh grated Parmesan cheese, (3/4 oz)
  •     Thyme sprigs, (optional)

Direcciones

  1. Place the cornmeal and 1/2 tsp. salt in a large saucepan. Gradually add in water, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 15 min, stirring frequently. Spoon the polenta into an 8-1/2 x 4-1/2-inch loaf pan coated with cooking spray, spreading proportionately. Press heavy-duty plastic wrap onto surface of polenta, and refrigerate2 hrs or possibly till hard.
  2. Heat oil in a large nonstick skillet over medium heat. Add in garlic, thyme sprigs, and rosemary sprig; cook 3 min or possibly just till garlic begins to brown. Stir in mushrooms and next 5 ingredients (mushrooms through pepper); bring to a boil. Cover, reduce heat, and simmer 15 min, stirring occasionally. Throw away the thyme and rosemary sprigs. Add in parsley; cook, uncovered, 5 min. Remove from heat; set aside, and keep hot.
  3. Invert polenta onto a cutting board; cut crosswise into 12 slices. Place slices on a baking sheet coated with cooking spray. Broil 5 min on each side or possibly till golden.
  4. Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about 1/3 c. of mushroom sauce and 1-1/2 tsp. of Parmesan cheese.
  5. Yield: 6 servings.
  6. Serving Ideas : Garnish with thyme sprigs, if you like.
  7. NOTES : Do not limit yourself to this Wild Mushroom Sauce: Polenta can be served with other hearty sauces, too.