Roasted Crimini With Polenta And Rosemary

Recipe Ingredients

1 cup	62g / 2.2oz	Quick-cooking polenta or cornmeal
1 tablespoon	15ml	Chopped rosemary leaves
1 1/2 lbs	681g / 24oz	Crimini mushrooms - brushed clean,
		Halved
		= (you can substitute regular
		Domestic mushrooms here)
4 tablespoons	60ml	Extra-virgin olive oil
1/2 tablespoon	7.5ml	Red onion - finely sliced (medium)
4		Garlic cloves - thinly sliced
8		Fresh sage leaves - finely chopped
6 oz	170g	Dry red wine
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring 2 1/2 cups water to boil and add polenta in a thin stream, stirring constantly. When polenta is all in, lower heat to simmer and cook until very thick, or the consistency of thick oatmeal.

Pour polenta into clean brownie pan (8-inch by 12-inch) and smooth over top with back of spoon to form even thickness. Allow to cool and then cut out round shapes with a 3-inch diameter wine glass.

Preheat broiler.

In a large 12-inch to 14-inch saute pan, place mushrooms and olive oil under broiler. Brown lightly, shaking occasionally for 2 minutes. Remove from broiler and add onions, garlic and sage and saute on top of stove at high heat until browned all over. Add wine and reduce to 2 tablespoons and set aside.

On a broiler pan, place polenta and cook until crusty and evenly browned and hot (about 2 to 3 minutes). Place one round in center of each plate and divide warm mushroom mixture over each. Serve immediately.

This recipe yields 8 appetizer servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5626) - from the TV FOOD NETWORK

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