Ingredients
- 1 13-ounce package instant polenta
- 2 tablespoons olive oil plus additional oil for brushing the polenta
- 1 pound chanterelles
- 1 clove garlic, minced (green part removed)
- 2 shallots, minced
- ¼ pound white mushrooms, sliced
- Coarse salt and freshly ground pepper to taste
- ½ cup dry white wine or vermouth
- 1 teaspoon fresh thyme leaves
- 1 to 2 tablespoons chopped Italian parsley
- Grated Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (6 servings)
325 calories; 6 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 6 grams protein; 0 milligrams cholesterol; 15 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Make the polenta according to the directions on the package. When it is cooked pour it into a pan about eight inches square and cool.
- When the polenta has cooled, cut it into eight slices about two inches wide and four inches long. Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack. Set aside.
- Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Preheat broiler. In a skillet, soften the garlic with the shallots in the remaining olive oil. Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme and parsley and keep warm.
- Grill the polenta for three to four minutes on each side, until golden.
- Arrange the polenta pieces on four serving plates and top them with the mushroom mixture. Sprinkle with Parmesan cheese and serve.
Dining and Cooking