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A Recipe for
Polenta With Wild Mushrooms
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
Food Tip |
This Recipe for Polenta With Wild Mushrooms is one of thousands in the Recipes-to-go Bread Cookbook.
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
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Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Food Tip |
This is a recipe for Polenta With Wild Mushrooms from the recipe cookbook of Recipes-to-go (Bread)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
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:
Serves: owner-Mc-Recipe@austin.Sierra.Co
Polenta With Wild Mushrooms Recipe brought to you by Recipes To-Go