Roasted Crimini With Polenta And Rosemary

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

1 1/2 pounds crimini mushrooms -- brushed clean, halved - -- (you can substitute
Cut
1/2 medium red onion -- finely sliced
1/2 cups water
-- regular domestic mushrooms here)
6 ounces dry red wine
1 cup quick-cooking polenta or cornmeal
1 tablespoon chopped rosemary leaves
4 garlic cloves -- thinly sliced
salt -- to taste freshly-ground black pepper -- to taste
4 tablespoons extra-virgin olive oil
8 fresh sage leaves -- finely chopped

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Bring 2 1/2 cups water to boil and add polenta in a thin stream, stirring constantly. When polenta is all in, lower heat to simmer and cook until very thick, or the consistency of thick oatmeal. Pour polenta into clean brownie pan (8-inch by 12-inch) and smooth over top with back of spoon to form even thickness. Allow to cool and then cut out round shapes with a 3-inch diameter wine glass.
Preheat broiler.
In a large 12-inch to 14-inch sauté pan, place mushrooms and olive oil under broiler. Brown lightly, shaking occasionally for 2 minutes. Remove from broiler and add onions, garlic and sage and sauté on top of stove at high heat until browned all over. Add wine and reduce to 2 tablespoons and set aside.
On a broiler pan, place polenta and cook until crusty and evenly browned and hot (about 2 to 3 minutes). Place one round in center of each plate and divide warm mushroom mixture over each. Serve immediately.
This recipe yields 8 appetizer servings.

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La villanella (Ma come balli bene bella bimba)

“La villanella (Ma come balli bene bella bimba)”, via Wikimedia Commons (converted to MP3) · Public domain (dedicated by its author)Source

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