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Polenta Stuffed Mushrooms

Makes 2 Dozen

 

Polenta Stuffed Mushrooms Pecorino-Romano is an aged Italian sheep's-milk cheese with a sharp, intense flavor. It is worth searching out this cheese, but if you can't locate it, you can use Parmesan cheese.

 

1/2 cup plus 3 tablespoons milk
1/4 teaspoon kosher salt
1-1/2 teaspoons fresh thyme
1/4 cup quick-cooking polenta
1 ounce Pecorino Romano cheese, grated on
   the small holes of a box grater to yield 1/2 cup
1 tablespoon unsalted butter
1 recipe Golden Mushroom Caps

 

1. Heat the oven to broil with the rack in the upper position. Meanwhile, place 1/2 cup of the milk, 1/2 cup of water, the salt, and 1/2 teaspoon of the thyme in a medium saucepan. Bring to a boil. Slowly pour in the polenta, whisking constantly. Cook, stirring, about 2 minutes, until the polenta thickens. Stir in all but 2 tablespoons of the cheese, the remaining milk, and the butter.2. Using a small spoon, quickly spoon the polenta into the mushroom caps. Garnish each cap with the remaining cheese. Place the caps on a baking sheet. Broil until the cheese is golden, about 1 minute. Garnish with the remaining thyme. Serve hot.

Buy the Book!

 

Martha Stewart's Hors d'Oeuvres Handbook
By Martha Stewart
Clarkson Potter, April 1999
Hardback, $35.00
496 pages
ISBN: 0-609-60310-8
Recipe reprinted by permission.

 

Martha Stewart's Hors d'Oeuvres Handbook

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This page created May 2000


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