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Ingredients
- 1 cup polenta/fine corn meal
- 3 1/2 cups water or chicken stock
- 1/2 cup grated gruyere or Parmesan (Reggiano)
- 1-2 oz. butter
- Salt & Pepper
- 3-4 Portabella mushrooms
- 1 cup parsley, chopped
- 4 Shallots, minced
- Olive oil
- S&p
Preparation
Step 1
Bring chicken stock to a boil (reduce by half, and slowly add polenta, whisking to prevent lumps.
Season with salt and pepper and cook until polenta thickens (about 30 minutes). Stir often to avoid sticking. Mix in butter and cheese before stirring.
Meanwhile, prepare mushrooms by removing stems out gills. Sprinkle with olive oil and roast in 400 degree oven for 8 minutes.
Make a paste with the parsley garlic,shallots, salt and pepper and olive oil. Put roasted mushrooms into 1/2" serving pieces. Spread parsley paste over mushrooms, add a pat of butter on top and reheat in oven.
Server over polenta.