MUSHROOMS SUGAR SNAP PEAS AND POLENTA WOW!!!!!!!!!!! ENJOY DAN:

          POLENTA WITH BABY PORTABELLA MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

2 cups polenta

10 cups chicken stock

2 tablespoons olive oil

8 baby portabella mushrooms, stems trimmed and halved

1 pound sugar snap peas

Kosher salt and freshly ground black pepper

2 tablespoons butter, divided

1/4-cup parmesan cheese

1 cup of chopped fresh herbs, rosemary, chocolate mint, lemon thyme, chives

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)  

1.    In a pot bring 10 cups of chicken broth to a boil over high-heat.

2.    Slowly add polenta whisking constantly.

3.    Whisk until thickened about 2 minutes.

4.    Reduce to low and simmer, stirring occasionally, until polenta is rich and creamy about 20-30 minutes.

5.    When polenta is thick and smooth, fold in parmesan and 1 tablespoon butter and season with salt and pepper.

6.    Pour into prepared baking pan.

7.    Spread evenly in pan.

8.    Bake in the oven for 15-20 minutes.

9.    Remove from oven and let cool.

10.                       Heat the 1 tablespoon butter over medium-heat.

11.                       Add mushrooms, stir until lightly browned, then add snap peas and herbs and roast until snap peas are crisp tender and mushrooms begin releasing there juices, about 8 minutes.

12.                       Divide baked polenta among 4 plates and top each with mushroom, snap peas mixture and sprinkle with parmesan.

        ENJOY DAN:                                                        hallelujah