FRIED POLENTA WITH MUSHROOMS

SERVES 4

Although the polenta is fried in this recipe, it could be lightly brushed with olive oil and either baked, broiled or grilled.

INGREDIENTS

1 tablespoon butter

1/2 cup chopped onions

2 cups coarsely chopped mushrooms

1-1/2 teaspoons dried oregano

Salt and pepper to taste

1 loaf prepared polenta (See Basic Polenta)

4 tablespoons butter or olive oil

Freshly grated Parmesan cheese (optional)

To make the mushrooms, melt the butter in a medium skillet over medium-high heat. Add the onions and sauté until softened. Add the mushrooms, sprinkle with oregano and sauté until done, about 5 minutes. Season with salt and pepper. Keep warm.

Slice the polenta into 1/4 to 1/2-inch slices. Heat the 4 tablespoons butter or olive oil in a large skillet over medium-high heat. Add the polenta slices and fry until lightly browned on both sides and heated through, about 3 minutes per side. Remove from pan. Top each slice with warm mushrooms and optional Parmesan cheese. Serve immediately.

Variation: Make the mushrooms with olive oil instead of butter and add about 3/4 cup homemade tomato sauce. Fry the polenta in olive oil.

Notes: The polenta can be prepared a day ahead and refrigerated until use. It can be placed in a flat dish rather than a loaf pan. Leftover polenta works equally well.

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