Mushroom Medley With Polenta

By á-174942

Ingredients

• 8 slices ready-to-serve polenta (from a 24-oz refrigerated package)
• 1/4 cup olive oil
• 1 pound fresh mushroom mixture (including small shiitakes, criminis, oysters, and whites)
• 1 cup dry white wine
• 1 tablespoon chopped fresh rosemary (or 1/2 tspn dried rosemary)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat grill or broiler until hot. Lightly brush olive oil on both sides of polenta slices. Place on a grill rack or broiler pan; grill or broil until golden, about 4 minutes, turning once; remove and keep warm.

Trim mushroom stems, and slice mushrooms, if necessary. In a medium skillet, over medium heat, heat remaining oil. Add mushrooms; cook and stir until lightly browned, about 2 minutes. Add wine and rosemary; simmer until reduced by half, about 3 minutes. Stir in salt and pepper.

Place 2 polenta slices on each plate; top with mushroom mixture, dividing evenly. Serve immediately.

This recipe yields 4 servings.