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Polenta with Sauteed Mush. and Pinot Reduction Recipe

   
 

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     Polenta with Sauteed Mush. and Pinot Reduction

Category   Appetizers
Sub Category   None
Preptime   20 min.

Ingredients
Polenta
Mushrooms
Butter
Red wine of your choice
Polenta:
2 cups half-and-half or milk
 
2 cups water
1 1/2 teaspoons salt
1 1/2 cups coarse cornmeal
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese
fresh ground black pepper

Instructions
In a medium saucepan bring the half-and-half and the water to a boil. Add the salt and then gradually add the polenta while stirring. Reduce the heat to maintain a simmer, stirring constantly.
The polenta should be smooth and large bubbles will pop on the surface. Cook until very thick but not stiff, about 5 to 7 minutes. Remove from heat and add butter, cheese and pepper. Let cool. Cut into bit sized rounds. Refrigerate.


Originally Submitted
5/22/2005





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