Associa Family Cookbook Volume III
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137
1. Preheat oven to 400°F.
2. Make the mushrooms by placing them in a medium bowl and drizzling with olive oil and balsamic
vinegar. Toss with garlic, salt, and pepper.
3. Spread mushrooms evenly on a parchment paper-lined baking sheet and roast for 15-20 minutes,
flipping halfway through. Remove from oven and sprinkle with parsley.
4. While the mushrooms are roasting, make the polenta by combining milk, water, and salt in a medium
saucepan over medium heat.
5. Bring to a simmer and slowly whisk in the polenta. Reduce heat to low and cook,
covered, for 30 minutes or until liquid is absorbed, whisking every 5 minutes.
6. Remove polenta from heat and stir in butter and Parmesan cheese.
7. Divide polenta among bowls, top with roasted mushrooms, and serve.
Creamy Polenta with Mushrooms
S E R V E S 4
ingredients
directions
Roasted Mushrooms
1 lb mushrooms, stems removed
& halved
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp garlic, minced
salt (to taste)
pepper (to taste)
¼ cup Italian parsley, chopped
Polenta
2 cups milk
1½ cups water
½ tsp kosher salt
¾ cup stone-ground polenta
2 Tbsp butter
¾ cup Parmesan cheese, grated
H E R I T A G E P R O P E R T Y M A N A G E M E N T S E R V I C E S I N C .
ENTRÉES
