Wednesday, January 14, 2015

POLENTA WITH ROASTED CRIMINI MUSHROOMS ENJOY DAN:

POLENTA WITH ROASTED CRIMINI MUSHROOMS by CHEF DAN:
Serves 4

ROASTED CRIMINI MUSHROOMS:
12 crimini mushrooms, stems removed and halved
1 tablespoon olive oil
1-tablespoon balsamic vinegar
4 cloves garlic, minced
Sea salt and freshly ground black pepper to taste
2 teaspoons black truffle oil
1/4-cup cilantro, chopped

POLENTA:
2 cups coconut milk
1-1/2-cups water
1/2-teaspoon sea salt
3/4-cup polenta
2 tablespoons butter
1/2-cup Parmesan cheese

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)
1.   In a bowl place mushrooms, drizzle with olive oil and balsamic vinegar.
2.   Add in garlic and toss.
3.   On a prepared baking sheet spread mushroom mixture evenly.
4.   Roast for 15-20 minutes, stirring once.
5.   Remove from oven and stir in truffle oil and cilantro.
6.   In a saucepan, combine coconut milk, water, and salt over medium-high heat and bring to a simmer.
7.   When it simmers; slowly pour in the polenta and whisk to combine.
8.   Reduce heat; partially cover and whisk vigorously every 5 minutes.
9.   Cook until liquid is absorbed and polenta is creamy, about 30 minutes.
10.                Remove from heat and stir in butter and Parmesan cheese.
11.                Divide the polenta into 4 bowls.
12.                Top with roasted mushroom mixture and garnish with cilantro.

ENJOY DAN:                                            BON-APPETITE!!


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