Paula's Polenta With Mushroom Topping
Toss shrimp with garlic, scallions and mushrooms, top with crumbs and bake.
Recipe Summary Paula's Polenta With Mushroom Topping
This is a great veggie recipe that can be eaten as a meal or prepared for an appetizer. Even my meat and potatoes husband enjoys it.Ingredients | Shrimp Casserole Recipes Paula Deen4 cups water½ teaspoon salt½ teaspoon black pepper1 cup cornmeal¼ cup olive oil1 pound button mushrooms, sliced½ small onion, minced4 cloves garlic, minced1 tablespoon dried basil1 tablespoon chopped fresh parsleyDirectionsIn a heavy saucepan over high heat, bring water to a boil with salt and pepper. Slowly pour in cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.Using a wet spatula spoon the cornmeal mixture (polenta) 1/2 inch thick onto a sheet of wax paper. Set aside to cool.Preheat oven to broil. Lightly grease a baking sheet.Heat oil in a large skillet over high heat. Cook mushrooms, onion, garlic and herbs in the hot oil until mushrooms are tender.Cut cooled polenta into squares and place on prepared baking sheet. Broil until browned on both sides. Serve with mushroom sauce.Info | Shrimp Casserole Recipes Paula Deenprep: 5 mins cook: 30 mins total: 35 mins Servings: 4 Yield: 4 servings
TAG : Paula's Polenta With Mushroom ToppingSide Dish, Grain Side Dish Recipes, Polenta Recipes,
