Black Olive Polenta with Shitakes

By LeeBoruchow

Ingredients

• 5 cups water
• 1 cup quick cook polenta
• 1 cup black olive paste
• salt and pepper, to taste
• 1/4 cup exta-virgin olive oil
• 6 cloves garlic, thinly sliced
• 2lbs shitake mushrooms, stems removed, caps cut into 3/4" thick slices
• 1 cup dry white wine
• 1 tbsp chopped fresh rosemary
• 1/4 cup coarsley chopped italian parsley

Details

Servings 6

Preparation

Step 1

Make the polenta by bringing the water to a boil in a saucepan. Add the polenta in a thin stream, whisking constantly. Lower to a simmer and stir and add the olive paste. Continue stirring until the polenta has thickened to a porridge consistency, about 5 minutes. Season with salt.

Pouyr polenta into an 8 x 12 baking sheet and smooth it out. Set aside to cool.

Preheat the broiler. Cut the polenta into triangles and set aside on a baking sheet.

In a 12" saute pan, heat oil over medium. Add garlic and saute until lightly browned. Add mushrooms and stir. Cook about 3-4 minutes more. Add wine and rosemary, bring to a boil and reduce by half.

Place the polenta under the broiler and cook, turning once until heated through.

Plate the polenta wedges with the shitakes spooned on top and sprinkled with salt and pepper and parsley to taste.