Morel Polenta

This dish is simple, delicious, and totally flexible. The fundamental recipe calls for morel mushrooms that have been sauteed and suspended in cooked polenta that has "set up" in a loaf pan. The slices are then drizzled with butter and cheese and baked. You can substitute the morels for other mushrooms, you can add other meats or vegetables, and you can omit the cheese and serve it with a splendid Shagbark Hickory syrup.

Type: Vegetables
Courses: Side dish

Recipe Ingredients

6 tablespoons	90ml	Butter
1 tablespoon	15ml	Olive oil
3		Shallots - diced fine
1 lb	454g / 16oz	Fresh morel mushrooms - cleaned, trimmed,
		And quartered
2 1/2 cups	592ml	Whole milk
3/4 cup	177ml	Polenta
1		Dried chile - crushed
1/4 cup	36g / 1.3oz	Grated Romano cheese
		Salt - to taste
		Coarsely-ground black pepper - to taste

Recipe Instructions

Use one tablespoon of butter to grease a bread pan.

In a heavy skillet over medium-high, heat the olive oil and 1 tablespoon of the butter and saute the shallots for about 3 minutes, or until they're wilted and translucent. Add another 2 tablespoons of butter and the morel mushrooms and cook for another 3 minutes or so, stirring constantly. Set aside.

Using a heavy saucepan, heat the milk slowly, taking care not to scald it. Slowly pour the polenta into the milk, whisking it constantly. Sprinkle the chile pepper into the mixture and continue cooking until it thickens and bubbles. This will take about 20 minutes. Pour the mushroom mixture into the buttered bread pan and refrigerate.

Preheat the oven to 375 degrees.

When the polenta sets up, slice it into one-inch thick pieces and arrange them in a non-stick baking dish. Melt the remaining butter and drizzle it on top of the polenta. Sprinkle it with Romano cheese. Bake for 15 to 20 minutes.

This recipe yields ?? servings.

Source:
Earthy Delights at http://earthy.com

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