MUSHROOMS AND POLENTA WOW WHAT A TASTY DISH; ENJOY DAN

POLENTA WITH PORTABELLA MUSHROOM by CHEF DAN:


Serves 4



INGREIENTS:



1 tablespoon olive oil

1 fresh portabella mushroom, steam removed, quarter and sliced

1 onion, finely chopped

4 garlic cloves, minced

3 tablespoons red wine

2 teaspoons fresh oregano

2 (14.5oz) can diced tomatoes

1 cup water

1/3 cup cornmeal

1 tablespoon butter

1/2- cup parmesan cheese

1/8 teaspoon salt



DIRECTIONS:



1. In a skillet heat oil over medium-high heat.

2. Add mushrooms, onion, and garlic.

3. Cook and stir for about 5 minutes, or until mushroom is tender.

4. Add wine and oregano.

5. Bring to a boil; reduce heat and simmer, covered, for about 5 minutes.

6. Stir in tomatoes, heat through and remove from the heat.

7. Meanwhile for the polenta, in a bowl mix together 1/2 cup water and the cornmeal; set aside.

8. In a sauce pan, bring the remaining 1/2 cup of water, butter, and salt to a boil.

9. Slowly add the cornmeal mixture, stirring constantly.

10. Reduce heat to low.

11. Cook and stir about 10 minutes or until polenta is thick.

12. Stir in cheese.

13. To serve, divide the polenta into bowls and top with the mushroom mixture.

14. Garnish with additional fresh oregano.

ENJOY DAN: ROCK ON