Real African Dishes: [MC-AllEthnic-Recipes] Polenta with Porcini Mushrooms

Wednesday, September 12, 2012

[MC-AllEthnic-Recipes] Polenta with Porcini Mushrooms - 30g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Polenta with Porcini Mushrooms

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : LowCal (Less than 300 cals) LowerCarbs

LowFat (Less than 30%) Veggie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups coarse-ground cornmeal -- for polenta

2 quarts beef flavored broth -- (vegetarian version)

2 1/2 teaspoons salt

1/4 cup unsalted butter -- (1/2 stick)

3 tablespoons grated grano padano cheese -- or Parmigiano-Reggiano cheese

Preheat the oven to 350F.

Stir in the cornmeal, beef broth, salt, 2 tablespoons of the butter, and the grano padano cheese together in a baking dish. Place in the oven and bake for 1 hour and 20 minutes. Stir and bake until thick and dense, another 10 minutes.

When the polenta is almost done, melt the remaining 2 tablespoons butter in a large skillet over medium heat and cook the porcini mushrooms with a sprinkle of salt until soft and brown, about 25 minutes, stirring occasionally.

Pour out the polenta into 1 1-or 2-inch-deep 9x12-inch baking casserole, top with the mushrooms, and serve immediately.

Makes 8 servings

VARIATION: In a skillet, melt 3 tablespoons butter with 2 tablespoons extra-virgin olive oil over medium-high heat with 1 crushed garlic clove until nearly smoking. Add the porcini mushrooms and cover for 5 minutes. Pour in 1/2 Marsala wine and 1 Tablespoon finely chopped basil leaves, reduce the heat to medium, cover again, and cook until the wine is nearly evaporated, about 10 minutes. Pour over the polenta squares and serve.

AuthorNote: The flavor, expense, and rarity of porcini mushrooms are incentives to look for in a recipe where the mushrooms can shine and, more important, flavor the food it accompanies because you couldn't make a meal out of the mushrooms alone unless you were rich. This preparation from the Veneto region of northern Italy, where polenta is called 'polentina mantecata ai funghi porcini', and is perfect in fulfilling these requirements. This dish is extraordinarily satisfying and suited to cold-weather cooking in September and October, which is also porcini season. Remember not to was the mushrooms - simply wipe them with a dry paper towel and use the stems too.

Cuisine:

"Italian"

Source:

"Little Foods of the Mediterranean by Clifford A. Wright, 2003"

S(Formatted by Chupa Babi):

"Sept 2012"

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Per Serving (excluding unknown items): 245 Calories; 7g Fat (25.6% calories from fat); 15g Protein; 30g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 1982mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Fat.

Nutr. Assoc. : 435 117 0 0 1034

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