Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Quick cooking polenta or corn meal

  2. 1 cup 237ml Tapenade (Black Olive Paste) - (see recipe)

  3. 1 teaspoon 5ml Salt

  4. 4 oz 113g Virgin olive oil

  5. 6 Garlic cloves

  6. 2 lbs 908g / 32oz Shiitake mushrooms - hard part of stem

  7. Removed, and cut in half

  8. 3 tablespoons 45ml Finely-chopped fresh rosemary leaves

  9. 8 oz 227g Dry white wine

  10. 1/4 cup 36g / 1 1/3oz Finely-chopped fresh parsley

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Preheat broiler.

  4. In a 12- to 14-inch saute pan, heat 4 ounces 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.

  5. Place polenta under broiler and cook until hot but not darkened, or about 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.

  6. This recipe yields 4 entree or 8 appetizer servings.


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