- 1 tablespoon olive oil
- 4 ounces shiitake mushrooms, finely chopped
- 1 cup milk
- ½ cup heavy cream
- ½ cup yellow cornmeal
- Salt and freshly ground black pepper
- Pinch sugar
- 2 tablespoons minced sun-dried tomatoes
- 1 tablespoon chopped fresh chives
- 2 tablespoons melted unsalted butter
- 6 eggs, well beaten
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
276 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 227 milligrams cholesterol; 102 milligrams sodium
- Butter six half-cup ovenproof ramekins. Preheat oven to 350.
- Heat the oil in a heavy skillet, add the mushrooms and saute over high heat until they are lightly browned. Set aside.
- Bring the milk and cream to a boil in a heavy saucepan. Remove it from the heat and add the cornmeal in a very thin stream, stirring constantly. Taking handfuls of the cornmeal and allowing it to stream into the pan from a slightly open fist is the best way. When all the cornmeal has been added, stir until the mixture is thickened and very smooth.
- Season to taste with salt and pepper. Stir in the sugar, sundried tomatoes, sauteed mushrooms, chives and melted butter. Stir in the beaten eggs.
- Pour the mixture into the molds and set the molds in a pan with enough boiling water to come halfway up the sides of the molds. Bake for 30 minutes.
- Unmold the timbales and serve them warm as a first course or to accompany roasted meats.