Black Olive Polenta With Shiitakes, Garlic And Rosemary Recipe

1. 1

   Bring 2 1/2 c. water to boil.

2. 2

   Add in polenta in thin stream, stirring constantly.

3. 3

   When polenta is all in, lower heat to simmer.

4. 4

   Add in Tapenade and salt and cook 5 to 7 min till very thick, or possibly the consistency of thick oatmeal.

5. 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. 6

   Set aside to cold 1/2 hour.

7. 7

   When cold, cut into 8 wedges.

8. 8

   Preheat broiler.

9. 9

   In a 12- to 14-inch saute/fry pan, heat 4 ounces extra virgin olive oil over moderate heat.

10. 10

    Add in garlic and saute/fry till just lightly browned.

11. 11

    Add in shiitakes and, stirring quickly to move the garlic off the pan bottom, saute/fry 3 to 4 min till lightly browned.

12. 12

    Add in wine and rosemary and reduce by one half.

13. 13

    The mix should be loose but not thin like a sauce.

14. 14

    Set aside off heat.

15. 15

    Place polenta under broiler and cook till warm but not darkened, or possibly about 3 min per side.

16. 16

    Bring shiitake mix up to a boil over moderate heat.

17. 17

    As an entree, place two wedges on each of four plates and divide shiitakes, spooning over top.

18. 18

    Serve immediately.

19. 19

    This recipe yields 4 entree or possibly 8 appetizer servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.