Pepper Polenta Timbales With Mushroom Medley

• 2 cans ( 14.5 ounces each) vegetable broth, divided
• 1/2 cup polenta or yellow cornmeal
• 1/2 cup shredded fontina cheese
• 1 Tbsp olive oil
• 2 Tbsp small dice red bell pepper
• 2 Tbsp small dice green bell peppeer
• 2 cups thinly sliced mixed fresh mushrooms
• 1 large clove garlic, minced
• 1 Tbsp balsamic vinegar
• 1/4 tsp salt
• 1/2 tsp coarsely ground black pepper
• 1/4 cup butter, softened
• 1 green onion, minced
• 1 Tbsp minced Italian parsley
• garnish- radicchio leaves

1. Bring all but 3/4 cup of the broth to a boil in a large saucepan over medium high heat. Granduallly whisk in the polenta. Reduce the heat to medium and cook stirring till the polenta thickens, about 15 minutes. Stir in the cheese and oil. Divide the bell peppers among 12 lightly oiled muffin cups. Spoon the polenta into the cups. Cover the pan and let stand till the timbales are firmly set, 1-2 hours. In a medium sized skillet place the remaining 3/4 cup broth, the mushrooms, garlic, vinegar, salt and pepper.Simmer over medium heat till the mushrooms are tender and the liquid has almost evaporated. Stir in the butter, onion, and parsley. Unmold the timbales onto a platter. Spoon the mushroom medley around the timbales ad garnish the platter with the radicchio.

vegetable broth, polenta, fontina cheese, olive oil, red bell pepper, green bell, mushrooms, clove garlic, balsamic vinegar, salt, ground black pepper, butter, green onion, italian parsley, radicchio leaves

Taken from www.epicurious.com/recipes/member/views/pepper-polenta-timbales-with-mushroom-medley-1202328 (may not work)