lovely food, see here http://en.wikipedia.org/wiki/Polenta.
I buy mine already made in a nice uniform roll as I suck and cooked cereals.
I use 2 rolls per pan cutting the slices 1/4" thick and arrange them on the first layer over some oil oil. then I add meat
I used 1 package of meat per pan I slice up the uncooked spicy sausages, added cheese and sauce. and tomato based will work I like small batch tomato basil.
then I repeat layers and top with more cheese
and this is what It looks like finished after 1 hour in a 375 degree oven covered.
(sorry the guys got to it before I could get pictures, the smell draws them out of there caves)
this is what I have.
I love it is a a new comfort food for me as I am sick of pasta and potatoes and is generally very well received.
Wednesday, May 26, 2010
Mushrooms caps with stems removed and set aside.(they don't have to be white button)
stone mill brand spinach artichoke parmigiana dip.
grated cheese any kind ya like.
add ins(these are to your taste and allergies requirements):
sun-dried tomatoes, artichoke hearts, blue cheese, bacon, pesto. spring greens etc. (you are only limited to your imagination.)
Clean mushrooms with a paper towel of piece of washable terry cloth. (DO NOT GET THEM WET, THAT MEANS NO RINSING) I use my fingers. take the dip and I used one big one for 2 containers of bulk mushrooms. chop the stems up and add to dip. ad cheese and add ins.
put caps in a baking pan cap side down. take mixture and need with your hands (I wear a glove) then take hand fulls and stuff in to mushrooms (don't be afraid to stuff it will all settle in and around the mushrooms).
bake at a 375 oven for 30 to 50 minutes depending on how done you want them and if you want the cheese to form a golden skin on the top of the mushrooms.
I cook buy "smell and dump hand fulls till it all looks right" method.
*note they will be oily from cheese and such, you can take a spoon and drain off the pockets of oil if you want, it is only cheese fat and olive oil*
they are great the next day if, they last that long cold!