Black Olive Polenta With Shiitakes, Garlic And Rosemary

Recipe Ingredients

1 cup	62g / 2.2oz	Quick cooking polenta or corn meal
1 cup	237ml	Tapenade - (black olive paste), see * note
1 teaspoon	5ml	Salt
4 oz	113g	Virgin olive oil
6		Garlic cloves
2 lbs	908g / 32oz	Shiitake mushrooms - hard part of stem
		Removed - and cut in half
3 tablespoons	45ml	Finely-chopped fresh rosemary leaves
8 oz	227g	Dry white wine
1/4 cup	36g / 1.3oz	Finely-chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection.

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 From the TV FOOD NETWORK - (Show # MB-5619)

Rating

Average rating:

8 (1 votes)

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