Braden Family Cookbook
MUSHROOMS WITH FRESH CORN POLENTA
mushrooms clean with a damp cloth. Remove
stems. Lightly coat a 10 X 15 inch baking pan with the nonstick
vinegar and oil and evenly brush on both sides of mushrooms.
Lay mushrooms on a single layer on baking pan.
Bake in a 400 degree oven until dark brown, 20 - 25 minutes, turning
mushrooms after 10 minutes.
in a 10 - 12 inch frying pan over high heat, bring the broth, onion and polenta
to a boil; cook, stirring often, until slightly thickened, about 10
minutes. Add corn, continue to cook
until sauce is as thick as catsup, about 15 minutes longer.
polenta among 4 hot dinner plates. Polenta should cover bottom of each plate.
Place mushrooms on top of polenta, garnish with parsley & offer
balsamic vinegar to drizzle over as desired.
Add salt as necessary.