Serves: 8
Recipe by Lynmar Estate Chef David Frakes
Polenta
Ingredients
- 2 C polenta
- 10 C water
- 3/4 C onion, minced fine
- 2 Tbsp extra virgin olive oil
- 2 small bay leaves
- 1/4+ C Parmesan or Asiago cheese grated
- 2 Tbsp sage chopped, optional
- Salt & Pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Place water in a pot and bring to a boil.
- Sauté onions in olive oil over medium heat until translucent, about 5 minutes.
- Add polenta and bay leaf and stir well to coat grains.
- Carefully whisk boiling water into polenta.
- Continue to cook on top of stove for about 5 minutes, making sure to whisk every other minute.
- Place polenta in oven and bake for one hour.
- Remove from oven and whisk in the cheese, sage and seasonings.
Mushrooms
Ingredients
- 2 pounds mushrooms, any combination of type
- 2 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1/2 tsp garlic, minced
- 1 Tbsp parsley, chopped
- Salt & Pepper to taste
Instructions
- Sauté mushrooms in butter and olive oil over high heat until cooked (usually about 3-5 minutes, depending on size).
- Make a well in the center of the pan and add garlic about 30 seconds before the mushrooms are actually cooked through. Incorporate well.
- Add parsley, season with salt and pepper.
- Top the polenta with the mushrooms and serve immediately.