Free Recipe Polenta Stuffed Mushrooms
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Polenta Stuffed Mushrooms Recipe
1/2 c Milk; plus
3 tb Milk
1/4 ts Kosher salt
1-1/2 ts Fresh thyme
1/4 c Quick-cooking polenta
1 oz Pecorino-Romano cheese;
-grated on small
Holes of a box grater to
-yield 1/2 cup
1 tb Unsalted butter
1 Recipe Golden Mushroom Caps;
-(see recipe)
Polenta Stuffed Mushrooms Preparation
Heat the oven to broil with the rack in the upper position. Meanwhile, place 1/2 cup of the milk, 1/2 cup of water, the salt, and 1/2 teaspoon of the thyme in a medium saucepan. Bring to a boil. Slowly pour in the polenta, whisking constantly. Cook, stirring, about 2 minutes, until the polenta thickens. Stir in all but 2 tablespoons of the cheese, the remaining milk, and the butter. Using a small spoon, quickly spoon the polenta into the mushroom caps. Garnish each cap with the remaining cheese. Place the caps on a baking sheet. Broil until the cheese is golden, about 1 minute. Garnish with the remaining thyme. Serve hot. Makes 2 dozen. Comments: Pecorino-Romano is an aged Italian sheep”s-milk cheese with a sharp, intense flavor. It is worth searching out this cheese, but if you can”t locate it, you can use Parmesan cheese. Source: Martha Stewart”s Hors d”Oeuvres Handbook by Martha Stewart S(Formatted for MC5): by Nancy Berry – nlberry@prodigy.net Copyright: 1999 – Clarkson N. Potter – $35 – ISBN: 0-609-60310-8 Per serving: 19 Calories (kcal); 1g Total Fat; (34% calories from fat); trace Protein; 3g Carbohydrate; 2mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 24
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