Braden Family Cookbook

Chuck Braden

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ROASTED MUSHROOMS WITH FRESH CORN POLENTA        B. Bateson 

4 servings 

4 Portobelo mushrooms, each about 5 inch wide
Nonstick cooking spray
3 TBSP. Balsamic vinegar
1 TBSP. olive oil
4 cups vegetable or chicken broth
cup minced onion
1/4 cup polenta
4 cups fresh corn kernels (about 4 large ears) or frozen kernels
Parsley sprigs, balsamic vinegar and salt

Wipe mushrooms clean with a damp cloth.  Remove stems.  Lightly coat a 10 X 15 inch baking pan with the nonstick spray. 

Mix 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. 

Meanwhile, 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. 

Divide 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.