- 4 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cornmeal
- 1/4 cup olive oil
- 1 pound button mushrooms, sliced
- 1/2 small onion, minced
- 4 cloves garlic, minced
- 1 tablespoon dried basil
- 1 tablespoon chopped fresh parsley
- In a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
- Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.
- Preheat oven to broil. Lightly grease a baking sheet.
- Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.
- Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.
05/17/2018
recipepes.com
Paula's Polenta with Mushroom Topping, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
