DailyInbox.com: The Recipe File -- Thursday, November 16, 2000

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   Invitation to join ClubMom and win up to $40,000 in prizes! Invitation to join ClubMom and win up to $40,000 in prizes in our sizzlin' sweepstakes! ClubMom is a free national membership organization dedicated to rewarding and celebrating Moms. Click here to sign up now and join the over 1.5 million Moms who are already members! And by joining today, you'll be entered into our Holiday Joyride Sweepstakes, where you could win a new 2001 Chevy Venture and over $15,000 in the season's hottest toys! Enter now. Soups and Vegetables: Creamy Polenta with Sage and Roasted Wild Mushrooms from Stop and Smell the Rosemary... Recipes and Traditions to Remember INGREDIENTS: Polenta: 1-3/4 cups water 1-3/4 cups chicken broth 1 teaspoon minced garlic 3/4 cup polenta (cornmeal may be substituted) Sage: 1/2 cup extra virgin olive oil 1/3 cup fresh sage leaves salt   _____ 2/3 cup crème fraîche or sour cream 1 ounce Monterey Jack cheese, shredded (1/4 cup) 1 ounce Parmesan cheese, freshly grated (1/4 cup) 3 tablespoons unsalted butter, melted 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper   _____ Roasted Wild Mushrooms TO PREPARE: Preheat oven to 350 degrees.  Bring water, broth, and garlic to a boil in a large ovenproof saucepan over medium-high heat.  Slowly mix in polenta.  Reduce heat to medium.  Cook 5 minutes, stirring constantly.  Cover and place in oven.  Bake until thick, but still creamy, stirring occasionally, about 45 minutes.  (Add more water if mixture appears dry.)      Heat oil in a small skillet over medium-high heat.  Add sage leaves.  Fry until crisp, about 10 seconds.  Drain on paper towels.  Season with salt.  Set aside.      Combine polenta, crème fraîche, Monterey Jack, Parmesan, butter, salt, and pepper.  Spoon polenta onto serving plates.  Top with Roasted Wild Mushrooms.  Garnish with sage leaves.  Serve immediately. Roasted Wild Mushrooms: 8 cloves garlic, thinly sliced 3 tablespoons olive oil 3 tablespoons balsamic or red wine vinegar 3 sprigs fresh rosemary, chopped 3 sprigs fresh thyme, chopped 1 pound large fresh wild mushrooms (shiitake, oyster or cremini) 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Preheat oven to 425 degrees.  Line 2 baking sheets with foil.  Combine garlic, olive oil, vinegar, rosemary and thyme in a large bowl.  Add mushrooms and toss to coat.  Season with salt and pepper.  Arrange mushrooms in a single layer on prepared baking sheets.  Roast until mushrooms are tender and slightly crisp on edges, about 25 minutes.  Serve immediately.  (The mushrooms are also delicious served with roasted meats.) SERVES 4 Copyright 1996 The Junior League of Houston, Inc.  All rights reserved. Visit The Junior League of Houston web site to purchase copies of Stop and Smell the Rosemary and other fine cookbooks, or call (713) 627-COOK. The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Stop and Smell the Rosemary, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]