Shitake Stew with Crisp Polenta
| Yield: | 5 Servings |
| Categories: | Main Dishes |
| POLENTA | ||
| 1 | c | Cornmeal |
| 1/2 | c | Water, cold |
| 2 | c | Water, boiling |
| 1 | c | Parmesan cheese, grated |
| Salt and pepper, to taste | ||
| Red pepper flakes, to taste | ||
| Flour, for dusting board | ||
| Olive oil, for frying | ||
| MUSHROOM STEW | ||
| 2 | tb | Olive oil |
| 1 | Shallot, minced | |
| 8 | lg | Shiitake mushrooms, stems removed, thinly sliced |
| 4 | Sun-dried tomatoes, drained and diced | |
| 1/4 | c | Brandy |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Thyme |
| 1 | ds | Nutmeg |
| Salt and pepper, to taste | ||
| 1 | c | Heavy cream |
| 2 | c | Spinach, raw and chopped |
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