by Olga of Mango & Tomato
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Olga of Mango & Tomato's Notes:
Expand5 cups water Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
4 sprigs thyme Ask a question about this ingredient
1 cup polenta Ask a question about this ingredient
1 cup shredded cheddar cheese Ask a question about this ingredient
4 strips of bacon Ask a question about this ingredient
1/2 onion, chopped Ask a question about this ingredient
16 ounces cremini mushrooms, destemmed, thinly sliced Ask a question about this ingredient
6 sprigs thyme Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
For polenta, bring salted water & milk to a boil. Add thyme sprigs and 1 cup of polenta. Whisk pretty much constantly for the first 5 minutes. Cook for at least 20 more minutes. Remove thyme sprigs (most of the leaves would have fallen off by this point), add the shredded cheese and cook for a few more minutes.
Ask a question about this stepPour polenta into an oiled 9x13 Pyrex dish, cool slightly, and refrigerate for at least 2 hours.
Ask a question about this stepFor the topping, add bacon and onions to a pan. Brown.
Ask a question about this stepAdd mushrooms and thyme sprigs. Season with salt & pepper. Cook until mushrooms are soft and caramelized. Remove thyme sprigs (again, just like in polenta, most of the leaves would have fallen off by now and you'd just be removing the sticks).
Ask a question about this stepBack to polenta...Once the polenta is all set in the refrigerator, cut out round shapes using a biscuit cutter. Bake those rounds in a preheated 375 degree oven for about 10 minutes on each side. Top them with mushroom/onion/bacon mixture. Serve.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
what a great recipe