Black Olive Polenta with Shiitakes, Garlic and Rosemary Recipe

Name: Black Olive Polenta with Shiitakes, Garlic and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quick-cooking polenta; corn meal; 1 cup tapenade (black olive paste); 1 tsp. salt; 4 fl. oz. virgin olive oil; 6 cloves garlic; 2 lb. shiitake mushrooms, hard part of stem removed and cut in half; 3 tbsp. finely chopped fresh rosemary leaves; 8 fl. oz. dry white wine; 1/4 cup finely chopped fresh parsley; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

1 cup quick-cooking polenta
corn meal
1 cup tapenade (black olive paste)
1 tsp. salt
4 fl. oz. virgin olive oil
6 cloves garlic
2 lb. shiitake mushrooms, hard part of stem removed and cut in half
3 tbsp. finely chopped fresh rosemary leaves
8 fl. oz. dry white wine
1/4 cup finely chopped fresh parsley
Salt, to taste
Freshly ground black pepper, to taste

1
Bring 2-1/2 cups water to boil.
2
Add polenta in thin stream, stirring constantly.
3
When polenta is all in, lower heat to simmer.
4
Add tapenade and salt and cook 5 to 7 minutes until very thick, or the consistency of thick oatmeal.
5
Pour the polenta out into a clean but not greased 8- by 12-inch brownie pan, smoothing over the top with the back of a spoon to create even thickness.
6
Set aside to cool 1/2 hour.
7
When cool, cut into 8 wedges.
8
Preheat broiler.
9
In a 12- to 14-inch saute pan, heat 4 oz.
10
olive oil over moderate heat.
11
Add garlic and saute until just lightly browned.
12
Add shiitakes and, stirring quickly to move the garlic off the pan bottom, saute 3 to 4 minutes until lightly browned.
13
Add wine and rosemary and reduce by one half.
14
The mixture should be loose but not thin like a sauce.
15
Set aside off heat.
16
Place polenta under broiler and cook until hot but not darkened, or approximately 3 minutes per side.
17
Bring shiitake mixture up to a boil over moderate heat.
18
As an entree, place two wedges on each of four plates and divide shiitakes, spooning over top.
19
Serve immediately.

961

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup quick-cooking polenta, corn meal, 1 cup tapenade (black olive paste), 1 tsp. salt, and more.

Yes, Black Olive Polenta with Shiitakes, Garlic and Rosemary falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Olive Polenta with Shiitakes, Garlic and Rosemary

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