January 9, 2002
Mushroom Polenta
In our continuing effort to use up leftovers whenever possible, we use
polenta from last night to make
polenta cakes with sauteed mushrooms. We serve it with caesar salad (with
plenty of anchovies!) and a
butternut squash soup.
Menu
- Mushroom Polenta
Quick View: Mushroom Polenta
Ingredients
- 6 2-inch squares polenta
- 3 teaspoons olive oil
- 8 ounces mushrooms
- 2 cloves garlic
- 1/3 ounce mushrooms
- 1/4 cup wine
- 1/2 cup stock
- thyme
- romano cheese
- parsley
- Roasted Butternut Squash Soup
Quick View: Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash
- salt & pepper
- sprinkle thyme
- sprinkle sage
- 4 cloves garlic
- 1.5 cups stock
- olive oil
- parsley
- Caesar Salad