| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Adapted from Safeway Select, December 2001 |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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The polenta is great with many other dishes. This could be a great vegetarian dishes for people who still eat seafood. |
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Serving Suggestions:
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Ingredients:
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4 portabella mushroom caps, about 5" wide Oil 1/4 lb. shelled cooked tiny shrimp, rinsed 1/3 cup finely chopped green onions 2 tbs mayonnaise 1 cup shredded pepper jack cheese (hot) 4-1/2 cups chicken broth 1 cup stone ground organic corn meal 1/4 cup finely chopped, drained oil-packed dried tomatoes Salt |
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Instructions:
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1. Trim off mushroom stems flush with caps. Rinse caps well; place gill side up in a lightly oiled pan large enough to accomodate all the mushrooms without crowding. 2. In a bowl, mix shrimp, green onions, mayonnaise and cheese. Spoon shrimp mixture equally into mushroom caps. 3. In a 3- to 4-quart pan, combine broth, corn meal and tomatoes. Stir over high heat until boiling, then reduce heat to low. Stir often until polenta is very smooth and thick 20 minutes or more. 4. Meanwhile, bake mushroom caps in a 400° oven until cheese is melted and mushrooms are flexible when pressed, about 12 minutes. 5. Spoon polenta into wide bowls. Set a stuffed mushroom on each portion. Add salt to taste. Serve. |
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Related recipes:
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None |
2002-11-26