Polenta with wild mushrooms

Yield: 6 Servings

Ingredients:

2 1/2 c Water
5 tb Olive oil
1/4 c Butter
3/4 c Cornmeal
1 c Parmesan cheese -- freshly Grated
4 oz Shiitake mushrooms (stems Discarded) -- thinly sliced
4 oz Oyster mushrooms -- thinly Sliced
4 oz Button or crimini mushrooms Thinly sliced
2 Cloves garlic -- minced
1/4 c White wine
1/2 c Beef broth
1/2 c Chicken broth (low salt) Combine water
2 tablespoon oil and butter in heavy large saucepan.

Instructions:

Bring to boil stirring until butter melts. Add cornmeal in steady stream stirring constantly. Mix in 1/2 cup Parmesean. Reduce heat to medium-low; cook until polenta is creamy stirring often about 8 minutes. Season with salt and pepper. Pour polenta into 11 x 7- inch oval baking dish or 8-inch square glass baking dish. Set aside. Preheat oven to 400 degrees. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add all mushrooms and garlic; saute until golden about 5 minutes. Add wine; boil until reduced by half about 1 minute. Add both broths; boil until liquid is reduced by half about 5 minutes. Season with salt and pepper. Preheat broiler. Pour mushroom mixture over polenta. Sprinkle with 1/2 cup Parmesean. Bake until cheese melts and polenta is heated through about 10 minutes. Serve warm. Recipe By : Bon Appetit March 1995 From: owner-Mc-Recipe@austin.Sierra.Co