6 cup polenta, cooked
1 each garlic clove, quartered
2 tbsp olive oil
1 lb mushrooms, sliced
2 tbsp basil, chopped
1 pinch dried red pepper flakes
1 salt & pepper
Directions
Preheat oven to 350F.
Spoon polenta into an oiled 8" X 12" baking dish & set aside.
Saute garlic in olive oil over medium-low heat until garlic begins to
brown. About 5 minutes. Remove garlic with a slotted spoon &
discard. Add mushrooms & saute in flavoured oil until they soften.
They will only need 5 minutes or so. Stir in the basil, red pepper,
salt & pepper. Spread evenly over prepared polenta & bake for 15
minutes. Serve hot.
"Vegetarian Gourmet" Spring, 1995
Servings: 6 servings
Baked Polenta With Mushrooms Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mushroom; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found way back into distant history, in fact as far back into history as pharonic Egypt, and potentially, even further back. However, generally, these old recipes were just primitive hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into appetizers, entrees and dessert, a very modern way of dining. Additionally, he informs us how the chefs of Roman times used many different herbs and spices, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. Moving our culinary historical trip onwards, there were some books published in the fourteenth century - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that we all know today, but instead recipes for the types of meals on the menus of the rich people of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the East, such as basil and coriander. These new culinary innovations was responsible for an eruption in recipe books, some of which still exist in private libraries. The arrival of television gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Baked Polenta With Mushrooms recipe.
