Creamy Polenta With Sage And Roasted Wild Mushroom... |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
CREAMY POLENTA WITH SAGE AND ROASTED WILD MUSHROOMS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ouzo Estate in Seagoville, Texas in 1982. Ingredients:
1-3/4 cup water |
1-3/4 cup chicken stock |
1 teaspoon garlic minced |
3/4 cup polenta |
1/2 cup olive oil |
1/3 cup fresh sage |
2/3 cup sour cream |
1/4 cup monterey jack cheese |
1/4 cup parmesan cheese |
3 tablespoons butter |
8 garlic cloves |
3 tablespoons olive oil |
3 tablespoons balsamic vinegar |
3 rosemary sprigs |
3 thyme sprigs |
4 cups wild mushrooms |
Directions:
1. Preheat oven to 350.
2. Bring water, stock and minced garlic to boil in heavy ovenproof pan over medium high heat.
3. Gradually stir in polenta then reduce heat to medium and cook 5 minutes stirring constantly.
4. Cover and transfer to oven then bake until thick but still creamy stirring occasionally 45 minutes.
5. Heat olive oil in heavy small skillet to 375 then fry fresh sage leaves in batches until crisp.
6. Using slotted spoon transfer to paper towels and drain then season with salt.
7. Remove polenta from oven and stir in sour cream, cheeses and butter.
8. Season with salt and pepper then spoon polenta on plates and top with mushrooms.
9. Garnish with fried sage and serve immediately.
10. To make mushrooms preheat oven to 475 and line baking sheets with foil.
11. Combine garlic, olive oil, balsamic vinegar, rosemary and thyme in bowl.
12. Add mushrooms and toss to coat then arrange in single layer on foil.
13. Roast until mushrooms are tender and slightly crisp on edges about 25 minutes.
|
|