Baked Polenta And Mushroom Timbales
Published October 20, 1990
- Total Time
- 50 minutes
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Ingredients
1 tablespoon olive oil
4 ounces shiitake mushrooms, finely chopped
1 cup milk
½ cup heavy cream
½ cup yellow cornmeal
Salt and freshly ground black pepper
Pinch sugar
2 tablespoons minced sun-dried tomatoes
1 tablespoon chopped fresh chives
2 tablespoons melted unsalted butter
6 eggs, well beaten
Nutritional analysis per serving (6 servings)
15 grams carbs; 197 milligrams cholesterol; 267 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 19 grams fat; 1 gram fiber; 336 milligrams sodium; 9 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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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