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Polenta:
A little over 1.5 quarts chicken stock
1 1/2 teaspoon salt
1 pound yellow corn meal
1 tsp. of granulated garlic
1 cup grated parmesan cheese
Portobello Mushroom and Gorgonzola Recipe:
1 12 oz. pkg. of portobello mushrooms sliced thin
2 tbsp. olive oil
2 cloves crushed garlic
Salt and pepper to taste
Polenta:
Heat the stock and salt in a stockpot. When the water reaches the boiling point, begin adding the corn meal. Pour it in a very slow steam,
simultaneously stirring with a wooden spoon (It is important to pour slowly and steadily and keep stirring because otherwise, the polenta can become
lumpy). Stir slowly, without stopping, for about 35 minutes.
Remove from heat. Shake the pot a little; in this way, some steam will form under the polenta and it will completely detach from the bottom of the
pot. After approx 3 minutes are up, quickly reverse the pot of polenta into shallow baking dish - spread to 1/4 inch thickness. Refrigerate until set.
Slice into 2x2 inch squares and sear each one in saute pan with olive oil. Set aside.
Portobello Mushroom and Gorgonzola:
Heat olive oil in saute pan. Saute mushrooms and crushed garlic for 3 to 4 minutes. Salt and pepper to taste.
To assemble the sandwiches:
Place approx 1/2 oz (1 tbsp.) of the mushroom mixture on each of the polenta squares. Sprinkle with Gorgonzola cheese. Place under broiler (on
low) for just under 30 seconds (or until Gorgonzola melts). Remove from oven - serve warm.
A little over 1.5 quarts chicken stock
1 1/2 teaspoon salt
1 pound yellow corn meal
1 tsp. of granulated garlic
1 cup grated parmesan cheese
Portobello Mushroom and Gorgonzola Recipe:
1 12 oz. pkg. of portobello mushrooms sliced thin
2 tbsp. olive oil
2 cloves crushed garlic
Salt and pepper to taste
Polenta:
Heat the stock and salt in a stockpot. When the water reaches the boiling point, begin adding the corn meal. Pour it in a very slow steam,
simultaneously stirring with a wooden spoon (It is important to pour slowly and steadily and keep stirring because otherwise, the polenta can become
lumpy). Stir slowly, without stopping, for about 35 minutes.
Remove from heat. Shake the pot a little; in this way, some steam will form under the polenta and it will completely detach from the bottom of the
pot. After approx 3 minutes are up, quickly reverse the pot of polenta into shallow baking dish - spread to 1/4 inch thickness. Refrigerate until set.
Slice into 2x2 inch squares and sear each one in saute pan with olive oil. Set aside.
Portobello Mushroom and Gorgonzola:
Heat olive oil in saute pan. Saute mushrooms and crushed garlic for 3 to 4 minutes. Salt and pepper to taste.
To assemble the sandwiches:
Place approx 1/2 oz (1 tbsp.) of the mushroom mixture on each of the polenta squares. Sprinkle with Gorgonzola cheese. Place under broiler (on
low) for just under 30 seconds (or until Gorgonzola melts). Remove from oven - serve warm.