Ingredients
2 1/2 cup water
5 tbsp olive oil
1/4 cup butter
3/4 cup cornmeal
1 cup parmesan cheese -- freshly
1 grated
4 oz shiitake mushrooms (stems
1 discarded) -- thinly sliced
4 oz oyster mushrooms -- thinly
1 sliced
4 oz button or crimini mushrooms
1 thinly sliced
2 cloves garlic -- minced
1/4 cup white wine
1/2 cup beef broth
1/2 cup chicken broth (low salt)
Directions
Combine water, 2 tablespoon oil and butter in heavy large saucepan.
Bring to boil, stirring until butter melts. Add cornmeal in steady
stream, stirring constantly. Mix in 1/2 cup Parmesean. Reduce heat to
medium-low; cook until polenta is creamy, stirring often, about 8
minutes. Season with salt and pepper. Pour polenta into 11 x 7- inch
oval baking dish or 8-inch square glass baking dish. Set aside.
Preheat oven to 400 degrees. Heat 3 tablespoons oil in heavy large
skillet over medium-high heat. Add all mushrooms and garlic; saute
until golden, about 5 minutes. Add wine; boil until reduced by half,
about 1 minute. Add both broths; boil until liquid is reduced by
half, about 5 minutes. Season with salt and pepper.
Preheat broiler. Pour mushroom mixture over polenta. Sprinkle with
1/2 cup Parmesean. Bake until cheese melts and polenta is heated
through, about 10 minutes. Serve warm.
Recipe By : Bon Appetit March 1995
From: owner-Mc-Recipe@austin.Sierra.Co
Servings: 6 servings
Polenta With Wild Mushrooms Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mushroom; Vegetable
The History of Recipes
We are able to follow the history of written recipes way back into ancient history, certainly as far back into history as pharonic Egypt, and possibly even further than that. Interesting though that is, in the main part, these ancient records were just simple hieroglyphic instructions for meal preparation.
As we move on, we have a couple of recipe books which were published in the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that is served today, but instead descriptions of the types of food prepared for the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, such as basil and rosemary. These new foods and tastes caused a torrent in recipe publications, the majority of which are kept safe in academic collections. The arrival of television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Polenta With Wild Mushrooms recipe.
