| Toasted
Mushroom Polenta |
In a medium saucepan, bring the stock to a boil; reduce the heat to low. While the stock is simmering, add the polenta in a slow, steady stream, stirring constantly. Add the rosemary and oregano. Cook the polenta over low heat for 10 minutes, or until very thick, stirring occasionally. Add salt and pepper to taste.
While the polenta is cooking, in a large no-stick frying pan over medium-high heat, saute the mushrooms and onions for 3 minutes. Add the tomato juice and vinegar; cover and cook for 5 minutes, or until the mushrooms are tender. Uncover and continue cooking for 1 to 2 minutes, or until the liquid has evaporated. Stir into the polenta.
Coat an 8" pie plate or an 8" X 8" baking dish with no-stick spray. Spread the polenta into the prepared pie plate or baking dish. Allow to cool for 15 minutes, or chill overnight.
Coat a baking sheet with no-stick spray. Cut the polenta into wedges or squares and place on the prepared baking sheet. Toast at 450 degrees for 5 to 7 minutes per side, or until lightly browned. |
| 3 1/2 Cups defatted chicken stock
1 Cup instant polenta
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
Salt and black pepper
1 Cup sliced dark mushrooms
(portobello, shiitake or cremini)
1/4 Cup chopped onions
1/4 Cup tomato juice
1 Tablespoon balsamic vinegar |
