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Recipe of the week (04-04-2002)

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POLENTA WITH MUSHROOM TOPPING


4 cups water, tsp salt, tsp black pepper, 1 cup polenta meal, cup olive oil, 1 punnet sliced button mushrooms, minced onion, 4 cloves crushed garlic, 1 tabs dried basil, 1 tabs chopped, fresh parsley. Bring water to the boil with salt & pepper. Slowly pour in the polenta, stirring constantly. Reduce heat and cook for 20 minutes, stirring frequently as the mixture thickens. Using a wet spatula spoon the polenta 2 cm thick onto a greased baking sheet. Set aside to cool. Heat oil in a large frying pan, Add mushrooms, onions, garlic and herbs and fry until tender. Cut cooled polenta into squares and add grated Mozarella cheese, paprika, and any seed of your choice. ( optional ) Place under the grill until cheese has melted and starts to brown. Serve topped with Mushroom mixture and crisp, green salad.



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