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Description:
Perfect accompaniment for so many dishes ... makes for an elegant change to mashed potatoes or rice.

Ingredients:
4 cups chicken stock or vegetable broth
2 cups water
1 tsp sea salt, or to taste
2 cups corn meal
1 tbs butter
1/4 cup Parmesan)
1 cup mushrooms sliced, wild or other
2 TB extra virgin olive oil
1 tsp salt, to taste
1/4 tsp ground pepper, to taste

Directions:
Bring broth and water to a boil in a large saucepan. Add the salt when boiling.
Sprinkle polenta into boiling liquid and stirring. Reduce heat to simmer and continue to stir, frequently at first and then constantly to prevent sticking. The liquid should be completely absorbed. Continue to stir constantly until the liquid in the mixture evaporates even more.
Add mushroom, then stir in the butter and cheese.
Spoon mixture into 1/2-sheet pan that has been coated with olive oil spray. Let this rest for 10 to 15 minutes to firm up or overnight.
Cut into squares (or rounds with cookie cutters).
Before serving, bring tray to room temperature, then bake for 20 minutes at preheated 350 oven.

Recipe Provided By:
Wake Robin Inn
Lakeville, CT

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Lakeville Bed and Breakfast Inns