Subject: Polenta con Funghi
From: Unicorn (unicorn@indenial.com)
Date: Wed Jun 27 2001 - 07:50:25 EDT
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F O O D F U N N Y
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Here's one for the ol' World Wide Recipes Groan-O-Meter from reader
Laura Gaut:
A boy was bagging groceries at a supermarket. One day the store
installed a machine for squeezing fresh orange juice. Intrigued, the
young man asked if he could be allowed to work the machine, but his
request was denied. Said the store manager, "Sorry, kid, but baggers
can't be juicers."
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T O D A Y ' S R E C I P E
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Polenta is all the rage in upscale restaurants these days, even though
your grandmother probably made it by the name of "corn meal mush."
This version is dressed up with an aromatic mushroom preparation.
Polenta con Funghi (Polenta with Mushrooms)
4 cups (1 L) water
1 cup (250 ml) polenta or yellow corn meal
2 Tbs (30 ml) butter
1/2 lb (225 g) thinly sliced fresh mushrooms
2 Tbs (30 ml) Marsala wine or dry sherry
Salt and freshly ground pepper to taste
Bring the water to a boil in a large heavy pot. Slowly add the corn
meal, stirring constantly and making sure the water doesn't stop
boiling. Reduce the heat and simmer for 20 to 30 minutes, stirring
frequently, until the mixture is thick enough for a wooden spoon to
stand upright in the middle of the pot. Meanwhile, melt the butter in
a skillet over moderate heat and saute the mushrooms until they are
tender, about 3 to 4 minutes. Add the Marsala or sherry, salt, and
pepper, and cook an additional 1 minute. Spoon the polenta onto a
serving platter or individual serving plates and top with the sauteed
mushrooms. Serves 4 to 6.
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