This flavorful dish can be enjoyed as a small plate or as a meatless main.
Author: Contributed
Recipe type: Appetiser
Cuisine: Italian
Serves: 12 slices
Ingredients
2 tablespoons + 1 tablespoon olive oil, divided
⅔ cup canned vegetable broth
1 pound mixed mushrooms (see note below)
¼ cup dry marsala wine
1 tablespoon minced garlic
2 green onions, chopped
Salt, to taste
Black pepper, to taste
1 pound cooked polenta, cut into 12 slices
Instructions
Preheat your broiler.
Heat the 2 tablespoons oil in a large heavy skillet over medium heat. Add the mushrooms and garlic, and sauté until the mushrooms soften, about 6 minutes.
Add the broth, Marcela, and green onion, and simmer stirring occasionally to scrape up the brown bites, for about 5 minutes, or until the liquid is reduced by half. Season with salt and pepper.
Arrange the polenta on a baking sheet. Brush both sides of the polenta with the remaining 1 tablespoon oil. Broil the polenta until golden, about 3 minutes per side.
Transfer the polenta to a serving plate. Spoon the mushroom and sauce over the polenta slices to serve.
Notes
Mixed Mushrooms: A combination of button mushrooms along with crimini, Portobello, oyster or steamed shitake is great.