Date: Fri, 18 Jul 1997 10:34:24 -0400
From: Jacquie Powers (jkp3@cornell.edu)
polenta and portobellos
I made this up last night and it was a hit.
1. Marinate 6 portobellos and sliced stems in half lemon jiuce, half
tamari, slahes of orange jiuce, garlic.
2. Make polenta:
Bring to boil 6 cups water with 2 Tbs. or so veggie bouillon. When boiling
slowly, stir in 2 cups cornmeal. Throw in fresh basil leaves. Reduce to
low and simmer, stirring occasionally, 20 min. When finished add 3/4 c. ff
parmesan, pepper. Put in baking dish and let cool.
3. Saute mushrooms in some of the liquid and add a bit of water as needed.
4. Put mushrooms on top of polenta. Cut strips of roasted red peppers if
you have them. Top with more ff parmesan and shredded ff mozzarella.
Sprinkle with basil leaves and bake for 45 min. to an hour at 350.
5. I had some ff sun-dried tomato, basil and balsamic dressing (thick)
leftover and served with that on top. Not necessary, but great.
kwlacto lacto