rown, cut the portobello mushroom in half and then thinly
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
To make the polenta, bring the milk and 1
Prepare Polenta:
In a 3 quart
Preheat oven to 400\u00b0.
Prepare polenta (see Polenta recipe) with Parmesan cheese; add salt, cayenne pepper and nutmeg to taste.
With moistened hands, form polenta into 2-inch rounds or ovals.
Place them in single layer in greased shallow baking pan. Sprinkle with Parmesan cheese and butter.
Bake Gnocchi for 30 minutes or until puffed and heated through.
Place under preheated broiler for 2 minutes or until golden.
Delicious plain or with a light tomato and basil sauce.
about 5 minutes. Add the mushroom stock and reduce 5 minutes
ver top.
Top with mushroom sauce. Bake at 350\u00b0
atter. Pour this over the mushroom mixture in the skillet, and
o a boil. Add the polenta in a slow stream, stirring
To make the polenta, add the milk to a
tir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low
ot, combine olive oil and polenta.
Cook over med-high
ook the chicken.
Polenta: Cut refrigerated polenta in triangles.
Toss
llow to rest.
Drain mushroom mixture and add liquid to
n medium saucepan. Gradually add polenta, stirring. Reduce heat to low
Ragu Recipe Contest Entry.
Pre-heat
boil and add the polenta to the fortified stock
Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms. Cook for 2 mins, or until just soft. Add garlic and tomatoes. Cook for 2 mins, or until soft. Add spinach. Cook for 1 min, or until just wilted. Remove from heat and cover to keep warm.
Meanwhile, bring milk and stock to a boil. Reduce heat and slowly whisk in polenta and millet. Cook for 8-10 mins, or until thick. Season.
Divide polenta between serving bowls. Top with mushroom mixture. Sprinkle with feta and mint. Serve.
o a boil. Whisk in polenta then simmer over low heat
boil. Whisk in the polenta in a slow, steady stream