Black Olive Polenta with Shiitakes, Garlic and Rosemary
- 1 cup quick-cooking polenta
- corn meal
- 1 cup tapenade (black olive paste)
- 1 tsp. salt
- 4 fl. oz. virgin olive oil
- 6 cloves garlic
- 2 lb. shiitake mushrooms, hard part of stem removed and cut in half
- 3 tbsp. finely chopped fresh rosemary leaves
- 8 fl. oz. dry white wine
- 1/4 cup finely chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- Bring 2-1/2 cups water to boil.
- Add polenta in thin stream, stirring constantly.
- When polenta is all in, lower heat to simmer.
- Add tapenade and salt and cook 5 to 7 minutes until very thick, or the consistency of thick oatmeal.
- 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.
- Set aside to cool 1/2 hour.
- When cool, cut into 8 wedges.
- Preheat broiler.
- In a 12- to 14-inch saute pan, heat 4 oz.
- olive oil over moderate heat.
- Add garlic and saute until just lightly browned.
- Add shiitakes and, stirring quickly to move the garlic off the pan bottom, saute 3 to 4 minutes until lightly browned.
- Add wine and rosemary and reduce by one half.
- The mixture should be loose but not thin like a sauce.
- Set aside off heat.
- Place polenta under broiler and cook until hot but not darkened, or approximately 3 minutes per side.
- Bring shiitake mixture up to a boil over moderate heat.
- As an entree, place two wedges on each of four plates and divide shiitakes, spooning over top.
- Serve immediately.
polenta, corn meal, tapenade, salt, virgin olive oil, garlic, shiitake mushrooms, rosemary, white wine, fresh parsley, salt, freshly ground black pepper
Taken from www.foodgeeks.com/recipes/5201 (may not work)