Polenta With Wild Mushrooms



	Polenta With Wild Mushrooms side dishes, grains 2 1/2 cup water 5 tablespoon 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) 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