Cook polenta according to package instructions (mine indicated a polenta to liquid ratio of 1:3) and pimp as necessary. Here's how I did it:
- 3/4 c. polenta
- 3/4 c. water
- 3/4 c. milk
- 3/4 c. vegetable stock
- 1/4 c. shredded parmesan cheese
- 1 t. fresh thyme, chopped
- salt & pepper to taste
Rosemary Mushroom Sauce
I stumbled upon a box full of humble white mushrooms at my neighborhood verduleria and aspired to turn them into something spectacular. And so I did...
- 250 g. (1/2 lb) mushrooms, chopped
- 1-2 T. olive oil
- 1 small onion, chopped
- 1 large clove garlic, finely chopped
- 1 tsp. fresh rosemary, finely chopped
- 1/2 c. white wine
- 1/2 c. vegetable stock
- 1/4 tsp. cornstarch dissolved into 2 T. water
- salt & pepper to taste
Add wine, stock, and s&p, simmer on low. After about 10 minutes, the sauce will reduce some, add cornstarch if desired. Allow most of the liquid to cook out. Serve on top of polenta slices.
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