Baked Polenta And Mushroom Timbales
- Total Time
- 50 minutes
- Rating
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Ingredients
- 1tablespoon olive oil
- 4ounces shiitake mushrooms, finely chopped
- 1cup milk
- ½cup heavy cream
- ½cup yellow cornmeal
- Salt and freshly ground black pepper
- Pinch sugar
- 2tablespoons minced sun-dried tomatoes
- 1tablespoon chopped fresh chives
- 2tablespoons melted unsalted butter
- 6eggs, well beaten
Preparation
- Step 1
Butter six half-cup ovenproof ramekins. Preheat oven to 350.
- Step 2
Heat the oil in a heavy skillet, add the mushrooms and saute over high heat until they are lightly browned. Set aside.
- Step 3
Bring the milk and cream to a boil in a heavy saucepan. Remove it from the heat and add the cornmeal in a very thin stream, stirring constantly. Taking handfuls of the cornmeal and allowing it to stream into the pan from a slightly open fist is the best way. When all the cornmeal has been added, stir until the mixture is thickened and very smooth.
- Step 4
Season to taste with salt and pepper. Stir in the sugar, sundried tomatoes, sauteed mushrooms, chives and melted butter. Stir in the beaten eggs.
- Step 5
Pour the mixture into the molds and set the molds in a pan with enough boiling water to come halfway up the sides of the molds. Bake for 30 minutes.
- Step 6
Unmold the timbales and serve them warm as a first course or to accompany roasted meats.
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