Garlicky Polenta with Wild Mushroom Sauté (slow cooker)

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Garlicky Polenta with Wild Mushroom Sauté

 

Polenta is easy in the slow cooker because it doesn't require all the

stirring and close watching that is necessary in the stove-top method.

Garlic is added to the polenta and mushrooms may be added to the

mushroom assortment if you like.

 

Slow cooker size: 3 1/2 to 4 quart

Cook time: 6 to 8 hours

Setting: Low

 

Serves 6 to 8

 

Polenta

1 tablespoon olive oil

1 garlic clove, minced

6 cups boiling water

1 teaspoon salt

2 cups medium- or coarse-ground cornmeal

 

Mushrooms

2 tablespoons olive oil

1 garlic clove, minced

8 ounces assorted fresh cremini, shiitake, and oyster mushrooms, stems

trimmed or removed and sliced

Salt and freshly ground black pepper

 

1. To make the polenta, lightly oil the insert of a 3 1/2- to 4-quart

slow cooker. Add the olive oil and garlic and turn the cooker to High.

Carefully pour in the boiling water and salt, then slowly whisk in the

cornmeal, stirring constantly until blended. Cover and cook on Low for

6 to 8 hours, stirring occasionally.

 

2. Spoon the cooked polenta into a lightly oiled loaf pan and smooth

the top. Refrigerate until firm, 30 to 40 minutes.

 

3. To make the mushrooms, heat 1 tablespoon of the olive oil in a

medium-size skillet over medium heat. Add the garlic and cook until

fragrant, about 30 seconds. Add the mushrooms and cook until tender,

about 5 minutes, stirring a few times. Season with salt and pepper and

keep warm over very low heat.

 

4. Preheat the oven to 375°F. Cut the firm polenta into

1/12-inch-thick slices and place them on a lightly oiled baking sheet.

Brush the top of the polenta slices with the remaining 1 tablespoon

olive oil and bake until hot and golden brown, 20 to 30 minutes.

 

5. To serve, arrange the polenta slices on a serving platter and spoon

the mushrooms on top. Serve hot.

 

Note: Because this dish needs additional time to prepare (30 minutes

in the refrigerator, then 30 minutes in the oven), it may be more

convenient to make the polenta overnight, then you can refrigerate it

before going to work and it will be ready to pop in the oven when you

get home.

 

Source: _Fresh from the Vegetarian Slow Cooker_ by Robin Robertson