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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Sunday, October 3, 2010

More Polenta, this time oven baked, PLUS lots of shrooms!

Doesn't this look amazing?  Honestly just blogging this my mouth is watering!  Which doesn't happen too often, probably due to the fact that this is smothered in mushrooms which are one of my favorite things on this planet.  Logan calls them fungi and tells me he does not eat things that also grow in between peoples toes, so that explains why my plate is absolutely covered in them.  And quite honestly I should thank him for hating them...MORE FOR ME! :)  Anyway I'm telling you guys, this recipe is awesome and SO easy!  And the best part is that it calls for white wine, therefore while you're cooking you must drink the wine that is not used in the recipe, pretty great huh?  Polenta is our new favorite thing and this recipe is pretty much maintenance free, just put it in the oven and let it cook, so simple and so delicious.  Try it out folks, I know you want to!


Braised Chicken with Mushrooms 

4 boneless skinless chicken breasts
2 T olive oil
1 lb white mushrooms, sliced
4 garlic cloves
1/2 cup dry white wine (optional)
1 3/4 cups chicken broth
2 T chopped parsley 

Sprinkle chicken with S&P.  Heat 1 T oil in skillet, add chicken; cook until lightly browned, 2-3 min per side. Transfer to a plate.
Add remaining oil and mushrooms, garlic and 1/4 tsp salt.  Cover; cook over med about 2-3 min.  Remove lid, cook over high heat tossing occasionally 4-5 min.  
Pour wine into skillet; cook stirring until mostly evaporated, about 2 min.  Add stock and parsley; cook until mushrooms are tender and liquid has reduced, about 8-10 min.  
Return chicken to skillet, cover and simmer until cooked through, 10-12 min more.  
Serves 4.

Oven-Baked Polenta
3/4 cup cornmeal
1/4 cup milk
2 T butter 
1 tsp fresh marjoram (or 1/4 tsp dried)

Preheat oven to 425.  In a lidded baking dish, whisk together 3 cups water, cornmeal, 1 1/4 tsp salt and 1/8 tsp pepper.  Cover and bake for 30 min, stirring halfway through.
Remove from oven, add milk, butter and marjoram and whisk briskly until smooth.  Serve immediately.
Serves 4.

Logan Rating: *** 
Paige/mushroom lover rating: *****

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