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Categories:
polenta Parmesan cheese fresh basil butter mushrooms butter shallots garlic mixed mushrooms tomatoes fresh basil
Viewed: 58 - Published at: 3 years agoIngredients
- 9 oz polenta
- 2 oz grated Parmesan cheese
- 1 tbsp chopped fresh basil
- 2 1/2 tbsp butter
- None None Sauteed Mushrooms
- 4 tbsp butter
- 2 None shallots, finely chopped
- 2 cloves garlic, minced
- 1 lb mixed mushrooms
- 2.5 oz sun-dried tomatoes, chopped
- 1 tbsp shredded fresh basil
Method
- Lightly grease and line a 7x11 inch baking dish with parchment paper.
- In a large saucepan, bring 4 cups water to a boil. Gradually whisk in polenta, stirring constantly. Reduce heat, and cook, stirring, for 5-10 mins, until polenta thickens. Stir in Parmesan, basil and butter. Transfer to prepared dish and let cool. Chill for 3 hours or overnight.
- Transfer polenta to a chopping board and cut into 12 triangles.
- Lightly coat a grill pan, grill or frying pan with oil. Grill polenta over high heat for 3-4 mins per side, until polenta is crisp.
- Meanwhile, to make the sauteed mushrooms, melt butter in a large frying pan over medium heat. Saute shallots and garlic for 1-2 mins, until tender. Add mushrooms and saute for 4-5 mins, until just tender. Stir in tomatoes and basil. Season.
- Serve polenta topped with mushroom mixture.
