Garlicky polenta with Wild Mushroom Saute
from Fresh from the Vegetarian Slow Cooker
1 Tbsp olive oil
1 garlic clove, minced
6 c. boiling water
2 c. medium or coarse-ground cornmeal
2 Tbsp olive oil
1 garlic clove, minced
8 oz assorted mushrooms (shitake, cremini, oyster or button)
Salt and pepper
To make the polenta, lightly oil the inside of the slow cooker. Add the olive oil and garlic and turn the cooker to High. Pour in the boiling water and salt, then whisk in the cornmeal, stirring constantly until blended. Cover and cook on low for 6 to 8 hours, stirring occasionally.
Spoon the cooked polenta into a lightly oiled loaf pan and smooth the top. Refrigerate until firm.
To make the mushrooms, heat 1 tbsp of the oil in a skillet over medium heat. Add the garlic and cook about 30 seconds. Add the mushrooms and cook about 5 minutes. Season with salt and pepper.
Preheat the oven to 375. Cut the firm polenta into 1/2-inch slices and place them on a lightly oiled baking sheet. Brush the top with the remaining olive oil and bake until hot and golden brown, about 20 to 30 minutes.
To serve, arrange the polenta on a serving platter and spoon the mushrooms on top.
**My notes -- I haven't made this one, but I think when I get home from the walk on Sunday, I will stick the polenta in the crockpot and cook overnight, refrigerate all day, and have this for dinner on Monday. If you didn't want mushrooms (which I know some of you don't like), you could probably substitute tomatoes for the saute or make some wilted spinach. Come to think of it, the wilted spinach would probably be really good, and a good source of iron.
1 Tbsp olive oil
1 garlic clove, minced
6 c. boiling water
2 c. medium or coarse-ground cornmeal
2 Tbsp olive oil
1 garlic clove, minced
8 oz assorted mushrooms (shitake, cremini, oyster or button)
Salt and pepper
To make the polenta, lightly oil the inside of the slow cooker. Add the olive oil and garlic and turn the cooker to High. Pour in the boiling water and salt, then whisk in the cornmeal, stirring constantly until blended. Cover and cook on low for 6 to 8 hours, stirring occasionally.
Spoon the cooked polenta into a lightly oiled loaf pan and smooth the top. Refrigerate until firm.
To make the mushrooms, heat 1 tbsp of the oil in a skillet over medium heat. Add the garlic and cook about 30 seconds. Add the mushrooms and cook about 5 minutes. Season with salt and pepper.
Preheat the oven to 375. Cut the firm polenta into 1/2-inch slices and place them on a lightly oiled baking sheet. Brush the top with the remaining olive oil and bake until hot and golden brown, about 20 to 30 minutes.
To serve, arrange the polenta on a serving platter and spoon the mushrooms on top.
**My notes -- I haven't made this one, but I think when I get home from the walk on Sunday, I will stick the polenta in the crockpot and cook overnight, refrigerate all day, and have this for dinner on Monday. If you didn't want mushrooms (which I know some of you don't like), you could probably substitute tomatoes for the saute or make some wilted spinach. Come to think of it, the wilted spinach would probably be really good, and a good source of iron.
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