MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pesto Polenta With Sautéed Portobello Slices
 Categories: Polenta
      Yield: 4 Servings
 
  3 1/2 c  Water
      1 ts Salt; plus more for
           - seasoning
      1 c  Medium-ground yellow corn
           - meal
    1/4 c  Basil pesto
      2 tb Olive oil
           Black pepper; freshly ground
      2 cl Garlic; chopped
      4 lg Portobello mushroom caps;
           - gills scraped out,
           - sliced 1/4" thick
 
  This is a great company dish because the polenta may be made a day or
  so in advance and then cut and baked when needed.
  
  Bring the water to a boil in a large saucepan over high heat. Reduce
  the heat to medium, add the salt, and slowly whisk in the corn meal,
  stirring constantly. Reduce the heat to low and continue to cook,
  stirring frequently, until thick, about 30 minutes. Near the end of
  the cooking time, thin the pesto with 1 tb hot water and stir it into
  the polenta. Season to taste with salt and pepper.
  
  Lightly oil a shallow 10" square baing dish. Spoon the polenta into
  the dish and spread it evenly over the bottom. Set aside to cool to
  room temperature for a few minutes, then cover and refrigerate until
  chilled, about 30 minutes.
  
  Heat 1 tb olive oil in a large skillet over medium heat. Add the
  garlic and cook until fragrant, about 30 seconds. Add the mushroom
  slices, season to taste with salt and pepper, and cook until the
  mushrooms are tender, about 5 minutes. Keep warm over very low heat.
  
  Preheat the oven to 375°F. Lightly oil a baking sheet. Cut the
  polenta into 4 squares and place on the baking sheet. Brush the tops
  with the remaining 1 tb olive oil and bake until hot and golden
  brown, about 30 minutes.
  
  To serve, transfer the polenta to individual plates, spoon some of the
  mushrooms on top, and serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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