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Polenta with Mushrooms

Vegetarian Times, April, 2002

This recipe comes to us from Maggie Bell, of Seattle, Wash. Send your favorite original recipe to Vegetarian Times, Food Editor, Westshore III, 301 Concourse Blvd., Suite 350, Glen Allen, VA 23059; or go to our web site and click on "Submit Your Recipe" to email your creation.

Polenta with Mushrooms

4 SERVINGS
30 MINUTES OR LESS

2 Tbs. olive oil
2 shallots, minced
1 clove garlic, minced
1 lb. portobello mushroom caps, cut
  into thin slices
4. oz. cremini mushrooms, sliced
1/2 cup dry white wine
1 tsp. chopped fresh thyme
2 Tbs. chopped parsley
1 tube prepared polenta
Grated Parmesan cheese (optional)

1. Preheat gas grill or broiler. In large
skillet, heat oil over medium heat. Add
shallots and garlic and cook, stirring often,
until shallots are softened, about 2
minutes. Add mushrooms and cook,
stirring often, until softened, 10 to 15
minutes. Add wine and cook until it has
evaportaed. Stir in thyme, parsley and
salt and pepper to taste.

2. Cut polenta into slices about 3/4-inch
thick. Grill or broil polenta until golden,
3 to 4 minutes per side.

3. Arrange polenta slices on serving
plates and top with mushroom mixture.
Sprinkle with Parmesan if desired.

COPYRIGHT 2002 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning

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