9:30 AM 3/1/98
rfc

Here's what's probably un-traditional in the world of polenta but is nice
and hearty.  I made it last Thanksgiving for a veg main-dish.

                   Mushroom Pot Pie with Polenta Crust

 Filling:

     1/2  oz            dried porcini mushrooms
     3/4  c             hot water
   2      lbs           new potatoes -- cubed
   1      Tbsp          olive oil
   1      med           onion -- diced
   4      cloves        garlic -- crushed
   1      lb            shiitake mushrooms -- stemmed and sliced
   1      tsp           thyme
     1/8  tsp           cayenne
   1 1/2  Tbsp          flour
   1      c             peas

Crust:

   3      c             water
     3/4  c             polenta
     1/4  tsp           salt

Soak porcinis in hot water for at least an hour.  Remove mushrooms from
water and, depending on their quality, either discard or reserve for another
use.  Strain soaking water through cheesecloth, fine sieve or coffee filter.
Set aside.

Preheat oven to 425.  Oil roasting pan large enough to hold potatoes in one
layer.  Roast potatoes, stirring once or twice to prevent sticking and to
brown evenly, until tender, about 35 minutes.  (This step can be done in
advance)

Heat 1/2 tsp of oil in skillet.  Add onions and saute until soft.  Add
garlic, mushrooms, thyme and cayenne; cook until mushrooms shrink to about
half their original size, about 15 minutes.

In separate skillet, heat remaining oil.  Make a roux by adding flour and
stirring until flour begins to brown.  Add porcini water and mushroom
mixture to the roux; cook until liquid reduces by a third, about 5 minutes.

Combine mushroom mixture, potatoes and peas in 9-by-9-inch lightly oiled
baking pan.  Set aside.

For crust, bring water and salt to rolling boil.  Add polenta slowly,
stirring constantly.  Turn heat down to medium; stir until mixture begins to
thicken and pull away from sides of pot, about 10 minutes.

Spread polenta over potato and mushroom mixture; bake at 350 for 15 minutes.
Remove from oven; let sit 15 minutes before serving.

NOTES : From Vegetarian Times September 1996.  Page 54.

--Becky
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