Black Olive Polenta With Shiitakes, Garlic And Rosemary Recipe - Cooking Index
Black Olive Polenta With Shiitakes, Garlic And Rosemary Recipe - Cooking Index
| 1 cup | Quick cooking polenta or corn meal | |
| 1 cup | Tapenade (Black Olive Paste) - (see recipe) | |
| 1 teaspoon | Salt | |
| 4 oz | Virgin olive oil | |
| 6 | Garlic cloves | |
| 2 lbs | Shiitake mushrooms - hard part of stem | |
| Removed, and cut in half | ||
| 3 tablespoons | Finely-chopped fresh rosemary leaves | |
| 8 oz | Dry white wine | |
| 1/4 cup | Finely-chopped fresh parsley | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Bring 2 1/2 cups water to boil. Add polenta in thin stream, stirring constantly. When polenta is all in, lower heat to simmer. Add Tapenade and salt and cook 5 to 7 minutes until very thick, or the consistency of thick oatmeal.
Pour the polenta out into a clean but not greased 8- by 12-inch brownie pan, smoothing over the top with the back of a spoon to create even thickness. Set aside to cool 1/2 hour. When cool, cut into 8 wedges.
Preheat broiler.
In a 12- to 14-inch saute pan, heat 4 ounces olive oil over moderate heat. Add garlic and saute until just lightly browned. Add shiitakes and, stirring quickly to move the garlic off the pan bottom, saute 3 to 4 minutes until lightly browned. Add wine and rosemary and reduce by one half. The mixture should be loose but not thin like a sauce. Set aside off heat.
Place polenta under broiler and cook until hot but not darkened, or about 3 minutes per side. Bring shiitake mixture up to a boil over moderate heat. As an entree, place two wedges on each of four plates and divide shiitakes, spooning over top. Serve immediately.
This recipe yields 4 entree or 8 appetizer servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-5619) - from the TV FOOD NETWORK
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