[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

polenta and portobellos

I made this up last night and it was a hit.

1. Marinate 6 portobellos and sliced stems in half lemon jiuce, half
tamari, slahes of orange jiuce, garlic.

2. Make polenta:
Bring to boil 6 cups water with 2 Tbs. or so veggie bouillon.  When boiling
slowly, stir in 2 cups cornmeal. Throw in fresh basil leaves.  Reduce to
low and simmer, stirring occasionally, 20 min.  When finished add 3/4 c. ff
parmesan, pepper. Put in baking dish and let cool.

3. Saute mushrooms in some of the liquid and add a bit of water as needed.

4.  Put mushrooms on top of polenta.  Cut strips of roasted red peppers if
you have them. Top with more ff parmesan and shredded ff mozzarella.
Sprinkle with basil leaves and bake for 45 min. to an hour at 350.

5.  I had some ff sun-dried tomato, basil and balsamic dressing (thick)
leftover and served with that on top.  Not necessary, but great.


Jacqueline K. Powers
Assistant to the Vice President for University Relations
Cornell University
302 Day Hall
Ithaca, NY  14853-2801

Phone:  607 255-5678
Fax:    607 255-9412