pan-fried polenta with mushrooms
Pan-frying squares of leftover polenta is a delicious way to transform the classic, comforting side dish. This version, topped
with a sauté of mixed mushrooms, can be a first course or hearty side for roast chicken or steak. Serves 6
3 cups hot polenta (see recipe on p. 66)
1 Tbs. olive oil
4 Tbs. unsalted butter
1 lb. mixed fresh mushrooms,
trimmed and sliced 1/4 inch thick
Kosher salt
2 cloves garlic, minced
2 Tbs. chopped fresh flat-leaf parsley
Freshly ground black pepper
1 oz. (1/4 cup) shaved Parmigiano-
Reggiano or Grana Padano
Spread the polenta 1/2 inch thick in a 8x8-inch
baking dish. Cool to room temperature, then
cover and refrigerate for up to 2 days.
Heat the oil and 1 Tbs. of the butter in a
12-inch skillet over medium-high heat until the
butter foams. Add the mushrooms, season
with salt, and cook, stirring occasionally,
until the mushrooms begin to brown, about
7 minutes. Add the garlic and continue
cooking, stirring often, until fragrant, about
1 minute. Remove from the heat, stir in
1 Tbs. of the remaining butter and the parsley.Season to taste with salt and pepper.
keep warm.
meanwhile, invert the polenta onto a
cutting board and cut into six 2x3-inch
rectangles. melt the remaining 2 Tbs. butter in
a 12-inch nonstick skillet over medium heat.
Arrange the polenta in the skillet in a single
layer and cook, undisturbed, until golden
brown on the bottom, about 5 minutes. Flip
and cook until golden, about 4 minutes more.
Top the polenta with the mushrooms,
garnish with the cheese, and serve.FIneCookIng.Com 35